"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Coquilles St. Jacques - Scallops in Cream Sauce Recipe

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This recipe for Coquilles St. Jacques - Scallops in Cream Sauce, by , is from The McLaughlin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pamela M McLaughlin
Added: Monday, March 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 shallots, peeled
4 large sea scallops
5 oz. mushrooms
3 T butter
1 T white wine
2 T plus 2 tsp. fine bread crumbs
1 T heavy cream
2 tsp. grated Parmesan cheese

Directions:
Directions:
Turn broiler to high heat. Run the scallops, shallots and 1/2 mushrooms through a food processor, using the fine blade. Melt butter in skillet, add the ground mixture, 1 T wine, and the remaining mushrooms, chopped. Lower heat and stir in heavy cream and 2 T bread crumbs. Cool. To serve, place in shells, topped with cheese and crumbs. Broil until lightly browned.

Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
This is soooo god and can be doubled or tripled easily.

 

 

 

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