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Coquilles Saint Jacques Recipe

   
 

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     Coquilles Saint Jacques

Category   Entrees - Maindishes
Sub Category   None

Ingredients
3 pounds scallops
3 cups Thick Cream Sauce
1 cup dry white wine
2T chopped parsley
1 tsp. nutmeg
1/4 cup grated cheese
2 white onions, grated
16 sliced mushrooms
salt and pepper
 
butter
breadcrumbs
parmesean cheese
Thick Cream Sauce ingredients
3 cups cream
3/4 cup flour
6T butter
salt and pepper

Instructions
Steam scallops in saucepan with 2T butter, approximately 4 minutes.
Make Thick Cream Sauce; melt butter and mix flour to make a smooth paste. Cook 2 minutes. Remove from heat and gradually add cream, wisking until smooth. Add salt and pepper, wine, parsley, nutmeg, onion and cheese. Keep Hot (may want to use a double boiler)
Saute mushrooms in a little butter. Add scallops and mushrooms to cream sauce.
Place in shallow baking dish or individual ramekins. Top with a sprinkle of bread crumbs and parmesean. Broil until golden brown. Makes 8 servings.


Originally Submitted
1/12/2010





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