Place scallops, wine, parsley and salt in saucepan. Add just enough water to cover
scallops. Heat to boiling and reduce heat to simmer for 8 minutes. Remove scallops,
reserving liquid. Heat liquid to boiling. Boil until reduced to 1 cup. Strain and reserve
liquid.
Heat 2 tbsp butter til melted. Cook and stir mushrooms and shallots/green onions in
butter until tender, 5 to 6 minutes. Remove from pan. Add 3 tbsp butter, heat until
melted. Remove from heat; stir in flour. Cook over low heat until smooth and bubbly.
Remove from heat, stir in reserved liquid. Cook and stir 1 minute. Stir in half and half,
scallops, mushrooms, shallots and 1/4 cup of the cheese. Heat until hot.
Toss bread crumbs in melted margarine. Lightly brush 5 or 6 baking shells or ramekins
with margarine. Divide scallop mixture among baking shells. Sprinkle with remaining
cheese and the crumbs. Set oven control to broil and/or 550. Broil 5 inches from heat
until crumbs are toasted, 3 to 5 minutes.
Originally Submitted
9/24/2007
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