Coquilles Saint Jacques
Posted August 25, 2006 – 9:08 am in: European, Seafood
175 mL dry white wine 3/4 cup
15 mL lemon juice 1 tbsp
250 mL sliced fresh mushrooms 1 cup
25 mL thinly sliced green onion or shallots 2 tbsp
1 clove garlic, minced 1
50 mL butter or margarine 1/4 cup
75 mL all-purpose flour 1/3 cup
pinch ground nutmeg 1/8 tsp
dash of pepper
250 mL milk 1 cup
250 mL soft bread crumbs 1 cup
25 mL butter or margarine, melted 2 tbsp
Thaw scallops, if frozen. Halve any large scallops. In saucepan combine scallops, wine, lemon juice, and ½ tsp salt. Bring to boiling. Reduce heat; cover and simmer for 1 minute. Drain, reserving 1 cup of the wine mixture (add water if necessary to make 1 cup of liquid).
Cook mushrooms, green onion or shallots, and garlic in 1/4 cup butter or margarine till tender. Stir in flour, nutmeg, pepper, and ½ tsp. salt. Add milk and reserved 1 cup of wine mixture all at once. Cook and stir till thickened and bubbly. Stir in scallops; heat through. Spoon mixture into 6 buttered coquilles (baking shells), shallow individual casseroles, or 6-once custard cups. Toss bread crumbs with 2 tbsp melted butter or margarine; sprinkle over scallop mixture. Bake in 400 F over about 10 minutes or till lightly browned.
Makes 6 servings.