Coquilles Saint Jacques

Hors d'oeuvres
Main Course
Side Dishes
Breads & Muffins

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1 lbs. Scallops

1 cup dry white wine

cup snipped parsley

tsp. salt

2 tbsp. butter

4 ounces (approx. 2 cups) sliced mushrooms

2 green onions – chopped

3 tbsp. butter

3 tbsp. flour

1/2 cup half and half cream

1/2 cup shredded Swiss cheese

1 cup soft breadcrumbs

2 tbsp. butter - melted.


Preheat Oven To: Broil

Serves: 4 - 6

Serve With: A crisp white wine and a fresh, warm baguette.

Place scallops, wine, parsley and salt in just enough water to cover.  Heat to boil, simmer uncovered until tender. (about 6 minutes).  Remove scallops with a slotted spoon, reserve liquid and heat to boil.  Boil until reduced to 1 cup.  Strain and reserve.

Cook and stir mushrooms and green onions until tender in butter.  Remove from pan.  Add 3 tbsp. butter and melt.  Stir in flour and cook, stirring constantly until smooth and bubbly.  Stir in reserved liquid, cook and stir 1 min.  Stir in cream, scallops, mushrooms, onions and cup of cheese.  Heat until hot.

Toss breadcrumbs in melted butter.  Lightly butter 5 or 6 baking shells – fill with scallop mixture, sprinkle with remaining cheese and breadcrumbs.  Broil 5" from heat until crumbs are toasted.  (3-5 minutes).