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Coquilles Saint Jacques Recipe

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This recipe for Coquilles Saint 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.

Jean Withers
Added: Wednesday, September 13, 2006


1-1/2 c. scallops
1 c. white wine
1/4 c. parsley
1/2 tsp. salt
2 tbl. margarine
4 oz. mushrooms, sliced (about 2 c.)
1 onion, diced
3 tbl. margarine
3 tbl. flour
1/2 c. half and half
1/2 c. shredded swiss cheese
1 c. soft bread crumbs
2 tbl. margarine, melted

Place scallops, wine, parsley and salt in a large sauce pan. Add just enough water to cover scallops - heat to boiling - reduce heat - simmer until scallops are tender, about 8 minutes. Remove scallops with a slotted spoon and reserve liquid. Heat reserved liquid to boiling and boil until reduced to 1 cup. Strain and reserve.

Heat 2 tbl. margarine in a large saucepan until melted. Add mushrooms and onion, saute gently for 2-3 minutes - remove from heat - stir in flour. Cook over low heat, stirring constantly until smooth and bubbly. Remove from heat and stir in reserved liquid. Cook another minute - stir in half and half, scallops, mushrooms and onions and 1/4 c. cheese - Spoon mixture into small ramakins or scallop shells - top with bread crumbs - remaining cheese and dot with butter - Broil until tops are lightly browned.




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