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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

COQUILLES ST. JACQUES Recipe

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This recipe for COQUILLES ST. JACQUES is from Pass the Biscuits, Please! , 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. mushrooms, sliced
juice of 1 lemon
5 T. butter, divided use
1 lb. fresh or frozen sea scallops, thawed
1 c. dry white wine
1/4 tsp. thyme
1 bay leaf
1/2 tsp. salt
1/8 tsp. pepper
3 T. flour, all purpose
1 c. half & half
3/4 c. buttered bread crumbs
Directions:
Directions:
Sprinkle mushrooms with lemon juice; cook mushrooms in 2 T. of the butter until golden brown. Cut scallops in quarters; place scallops, wine and seasonings in saucepan; simmer, covered, for 5 minutes; drain, reserving 1 c. broth. make a wine sauce with remaining 3 T. butter, flour, broth and cream; add scallops and mushrooms. Spoon into 6 buttered scallop shells; top with buttered bread crumbs. Bake in preheated hot oven (400º) for 10 minutes or until brown.
Number Of Servings:
Number Of Servings:
6

 

 

 

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