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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Casserole Saint Jacques Recipe

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This recipe for Casserole Saint Jacques is from The Cianciolo 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:  
1 lb scallops
1 cup dry white wine
1 medium onion, sliced
1 T parsley chopped
2 tsp lemon juice
1/2 tsp salt
5 T butter, melted
6 T flour
1 cup light cream
2 oz Gruyere cheese shredded
1/2 lb crab meat drained
1/2 lb small shrimp
11/2 cup breadcrumbs
Directions:
Directions:
Preheat oven to 350º
Combine scallops, wine, onion, parsley, lemon juice and salt. Bring to a boil and remove from heat. Drain and reserve liquid. Add the flour to 4 T melted butter and stir over low heat. Add cream and reserved scallop liquid all at once. Over medium heat cook and stir until mixture thickens and bubbles. Remove from heat and stir in Gruyere, stirring until melted. Add scallop mixture, crabmeat, and shrimp. Combine bread crumbs with melted butter and sprinkle over casserole. Bake for 25 minutes.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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