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French Scallops-Coquilles St. Jacques Recipe

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This recipe for French Scallops-Coquilles St. Jacques is from The Welch Tribe Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. scallops (cut in 1/2 half if large)
1 cup dry white wine
2 cups sliced fresh mushrooms
1/2 cup cream (I substitute evaporated milk)
2 onions or 1 onion and 2 shallots (sliced)
1 bay leaf
parsley
grated cheese - bread crumbs
Directions:
Directions:
Place scallops in a saucepan with white wine and enough water to just cover. Add salt, pepper and the bay leaf, several sprigs of parsley and the sliced shallots or one of the onions. Bring to a simmer and cook slowly 5 minutes.
In a pan with a little butter or margarine, sauté the mushrooms and the remaining onion. Set aside. Drain the scallops, keeping about 1 cup of the liquid. (remove the herbs) Now make a roux with 2 T. of butter and 3 T flour. With the mixture bubbles, add the liquid from from the scallops and 1/4 cup of cream; if too thick, add more cream. (the advantage of using evaporated milk is that if it boils, it won't curdle - you have to watch the cream very carefully so that this doesn't happen) Cook slowly 2-3 minutes. Add the scallops, mushrooms and onion; bring to a simmer and correct the seasonings. Pour into individual dishes or a 9 x 13 dish.
Sprinkle with grated Swiss cheese mixed with bread crumbs and place under the broiler until cheese is nicely golden. Serve piping hot.

 

 

 

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