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Coquilles St. Jacques - Scallops in Cream Sauce Recipe

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This recipe for Coquilles St. Jacques - Scallops in Cream Sauce is from The McLaughlin Family Cookbook Project, 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:  
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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