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Coquilles St-Jacques

1 lb scallops
1 cup dry white wine
1 tsp salt
3 tbsp butter
1/2 lb mushrooms sliced
1/4 cup green onion
3 tsp flour
1/2 cup heavy cream
2 cup soft white bread crumbs

(2 tbsp melted butter)
(2 tbsp chopped parsley)

Cook scallops in wine. Put scallops in shells and reserve liquid. Melt in medium sauce pan, sauce mushrooms. Put around scallops. Sauce onions in butter add flour, cook until bubbly. Add liquid and cream until thickens. Spoon over scallops and mushrooms. Toss in bread crumbs with melted butter and parsley. Sprinkle over and back at 400 degrees for 12 minutes

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