"Hunger is the best sauce in the world."--Cervantes

Coquille St. Jacques (Baked Scallops) Recipe

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This recipe for Coquille St. Jacques (Baked Scallops), by , is from Dick's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard Bailey
Added: Friday, March 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pound sea scallops
2 medium red potatoes, peeled and boiled
3 tbsp. flour
3 tbsp. butter
1 c. small fresh button mushrooms
6 tbsp. cider or apple juice
1 c. bottled clam juice
1/2 c. light cream or half-and-half
1/4 c. milk
1 tbsp. chopped fresh parsley
1 tsp. chopped fresh dill
1 tsp. lemon juice.
1 tsp. paprika

Directions:
Directions:
When potatoes are done mash them with the milk, dill and parsley and set aside. In a large heavy pot or saucepan melt the butter and cook the scallops over medium heat until lightly browned. Remove with slotted spoon and reserve. In same saucepan saute mushrooms until done, then remove and set aside. In the saucepan make a roux with the flour (adding more butter if necessary) and add the cider, clam juice and light cream, whisking until smooth. Add lemon juice, mushrooms and scallops and cook until heated through. Place mixture in four individual ramekins and pipe mashed potatoes on top. Sprinkle with paprika and brown in 400 degree oven for 10 to 15 minutes. Serve hot.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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