Copyright © 2014 The FOURnet Information Network. All rights reserved.

COQUILLES ST. JACQUES 
1 1/2 lbs. scallops
1 lb. mushrooms, sliced
5 tbsp. butter
1 lemon
1 c. dry white wine
1 bay leaf
1/4 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper
4 tbsp. flour
1 c. cream
3/4 c. buttered bread crumbs
1/2 c. grated Gruyere cheese

Melt 2 tablespoons butter in a saute pan and cook mushrooms for 3 to 4 minutes over medium heat until golden brown. Squeeze the lemon over the mushrooms and toss.

In large saucepan combine wine, bay leaf, thyme, salt and pepper. Bring to a boil. Add scallops and reduce heat. Simmer 4 to 5 minutes until scallops are slightly firm. Drain and reserve 1 cup of the poaching liquid.

Melt the remaining 3 tablespoons of butter and add the flour, combining well. Slowly whisk the reserved scallop broth and cream. Cook until thickened. Remove from heat and fold in the cooked mushrooms and scallops.

Spoon into 6 large scallop shells (or casserole dish) and sprinkle with buttered crumbs. Top with Gruyere. Bake at 400 degrees for 10 minutes.

Share: Add review or comment

 Rating: 5 / 5 - Reviews: 4
Dec 30, 10:08 AM
Laurie (United States) says:
Dec 30, 7:46 PM
Bob besse says:
Jun 22, 9:56 PM
Pilar Dexter (New York) says:
Jun 28, 11:19 PM
Billie Smith (Michigan) says:

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM : COOKING, RECIPES AND MORE 0.57cb
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood
cpu: 0.01s