"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Coquille Saint Jacques Recipe

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This recipe for Coquille Saint Jacques, by , is from Bookclub Favs, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eileen Wilhem
Added: Wednesday, August 25, 2010

Category:
Category:

Ingredients:  
Ingredients:  
1 pound scallops
dry white vermouth
1 small onion finely chopped
1/2 mushrooms sliced
1 lemon
2 tablespoons butter
2 tablespoons flour
2/3 cup heavy cream
fine bread crumbs
grated Parmesan cheese

Directions:
Directions:

Cook scallops in 1/2 cup vermouth with onion for about 5 minutes, drain and save liquid.

cook mushrooms in 1/2 cup vermouth with lemon juice ( i didn't have any so used lime), drain and save liquid

melt the butter, add flour and cook until almost dry(slightly browned)

add the wine from scallops and mushrooms stirring until smooth and thickened

add the scallops and mushrooms, blend all together

mix in 1/2 cup Parmesan cheese

pile into scallop shells, ramekins or pie plate

sprinkle top with bread crumbs and more Parmesan cheese

brown lightly under broiler

Number Of Servings:
Number Of Servings:
4

 

 

 

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