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Coquille St. Jacques Recipe

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

Grandma Marie
Added: Thursday, March 5, 2009


1 pound scallops
1/4 cup wine
2 tablespoons butter or margarine
1 tablespoon minced onion
2 tablespoons flour
1/4 tsp. pepper
3/4 cup milk or half and half
1 (4 oz) can sliced mushrooms, drained
1/3 cup shredded swiss cheese
1/4 cup buttered bread crumbs

Arrange scallops in 8 inch dish and pour wine over scallops. Cook in microwave and covered with plastic wrap at medium heat for 5 or 6 minutes or until scallops are tender. Drain liquid and reserve 1/4 cup (to be added to casserole later) Let scallops stand covered, to be added later to casserole.

Saute in butter onion until tender, stir in flour and pepper and reserved liquid from scallops, stirring until smooth, continue cooking on low heat for another 3 minutes until mixture is smooth and thickened, stirring occasionally. Stir in mushrooms and cheese, add scallops. Top with buttered bread crumbs and place in 325 degree oven for 14 minutes.




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