Coquilles St. Jacques
(Scallops & Mushrooms in Cream Sauce)
(serves at least 2)
(cook time 15 minutes)
3 Tbs unsalted butter
2 pints sea scallops
salt & pepper to taste
2 Tbs finely chopped shallots
2 cups sliced, fresh mushrooms
12 grape or cherry tomatoes, halved
1/3 cup frozen peas (my take)
1/3-1/2 cup white wine, your choice ( I use chenin blanc)
1 cup heavy cream
1 cup finely chopped fresh, italian parsley
pasta of choice (my take- I use mueller's medium egg noodles)
Briefly brown scallops in butter, salt & pepper to taste on all sides. ( about 3 minutes) Remove from pan.
Add shallots to that pan. (about 3 minutes) Cook on medium low to soften.
Then add mushroom and tomatoes. Cook just until tender. ( about 4 minutes)
Add peas, cooked scallops and wine, keeping heat on medium. (about 3 minutes)
Cook down wine just alittle and add cream, heat on medium- high, stirring to blend and heat. (about 3 minutes)
Stir in parsley.
Serve over cooked noodles, pasta or saffron rice (my take)