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Coquilles St. Jacques Recipe

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

Julie Withers
Added: Thursday, September 7, 2006


1 lb. bay (small) scallops (fresh or frozen and
3/4 c. water
2 tbl. dry white wine
1/2 tsp. salt
1/4 tsp. cayenne pepper
2 tbl. butter or margarine
1/2 lb. mushrooms, sliced
1 small onion minced
1/2 clove garlic, minced
1 tbl. parsley, chopped
1/4 c. flour
3/4 c. buttered crumbs (see below)
2 tbl. grated Parmesan cheese

In a 10-inch skillet over high heat, heat to boiling the scallops, water, wine, salt and cayenne pepper. Reduce heat to medium; simmer scallops 2 minutes or until tender.

Drain scallops, reserving liquid and set aside.

Grease 8 scallop shells or ramekins.

Preheat oven to 400.

In the same skillet, over medium heat, in hot butter, cook mushrooms and onion 5 minutes or until tender. Stir in garlic, parsley and flour.

Gradually stir in reserved liquid and cook, stirring constantly, until mixture is thickened.

Add the cooked scallops to the skillet and stir them into the hot thickened mixture.

Carefully spoon the scallop mixture into greased shells or ramekins. Arrange these on a cookie sheet for easier handling.

Sprinkle scallop mixture with buttered crumbs and cheese and bake 10 minutes until crumbs are golden. Serve immediately.

Personal Notes:
Personal Notes:
To make buttered crumbs, take 3/4 c. bread crumbs (I like italien) - melt about 1 stick of butter and add the crumbs, stir well.




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