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Coquilles St. Jacques Recipe

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This recipe for Coquilles St. Jacques, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ginny Larkin
Added: Tuesday, May 15, 2007


1 lb. sea scallops, cut into quarters
1/4 c. flour
1/2 tsp. baking powder
salt and pepper, to taste
1 1/4 tbl. garlic, minced
1 1/4 tbl. shallot, minced
2 tbl. white wine
2 tbl. cognac
2 tbl. heavy cream
4 tbl. breadcrumbs

Put flour, baking powder, salt and pepper in a bag. Add scallops and coat the scallops with the flour mixture.
Lightly brown scallops in a little butter with the garlic and shallots.
Remove from pan and put scallops and garlic/shallots into shells or into a ceramic cast iron pan that can go under the broiler.
Meanwhile, deglaze the pan with the wine and cognac. Add the heavy cream and heat.
Pour mixture over scallops and then sizzle under the broiler.

Personal Notes:
Personal Notes:
This recipe is from friends Roland and Jerry and is a great way to have scallops.




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