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Coquilles St Jacques Recipe

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

Elisabeth Ford Hutcheson
Added: Friday, September 8, 2006


1 lb scallops, washed and cut in small pieces
12 lg fresh mushrooms, sliced
juice of one lemon
2 tsp butter
2 TBS chopped fresh parsley
pinch tarragon
2 TBS minced onion
1 1/2 c. dry white wine
1/2 c. water
1 c. milk
1 TBS flour
1 TBS butter
white pepper and salt
1 TBS Parmesan cheese

Wash scallops and cut crosswise into flat slices about 1/2 or 1/4" thick. Put mushrooms in skillet with 2 tsp butter and lemon juice. Cover and cook 4 minutes. Add scallops, parsley, tarragon, onion, wine and water. Simmer 4 minutes or until scallops are done. Strain and return liquid to skillet and reduce to about 3/4 cup. Add milk, add paste of 1 TBS butter and 1 TBS flour. Put all in casserole, sprinkle with cheese, and bake at 350 until hot thru.




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