AllenOK
Executive Chef
One of these days, I'm going to get around to trying this one.
Coquilles St. Jacques
Yields: 4 servings
1 # mushrooms, sliced
1 lemon, juiced
5 T butter, in all
1 # fresh scallops, cut
1 c dry white wine
¼ t ground thyme
1 bay leaf
½ t salt
1/8 t pepper
3 T all-purpose flour
1 c light cream
¾ c soft bread crumbs, buttered
Preheat oven to 400°F.
Sprinkle mushrooms with lemon juice. Sauté in 2 T of the butter. Place next 6 ingredients in saucepan. Simmer, covered, for 10 minutes. Drain and reserve 1 c of broth.
Make white sauce with remaining butter, flour, broth, and cream. Add scallops and mushrooms. Spoon into individual buttered shell dishes or casseroles. Top with bread crumbs. Bake for 10 minutes until browned.
Coquilles St. Jacques
Yields: 4 servings
1 # mushrooms, sliced
1 lemon, juiced
5 T butter, in all
1 # fresh scallops, cut
1 c dry white wine
¼ t ground thyme
1 bay leaf
½ t salt
1/8 t pepper
3 T all-purpose flour
1 c light cream
¾ c soft bread crumbs, buttered
Preheat oven to 400°F.
Sprinkle mushrooms with lemon juice. Sauté in 2 T of the butter. Place next 6 ingredients in saucepan. Simmer, covered, for 10 minutes. Drain and reserve 1 c of broth.
Make white sauce with remaining butter, flour, broth, and cream. Add scallops and mushrooms. Spoon into individual buttered shell dishes or casseroles. Top with bread crumbs. Bake for 10 minutes until browned.
Barbara
