Ingredients
-
6
-
3
-
2
-
1
-
1/8
-
1
-
1/4
-
1/2
-
1/2
-
3
-
4
-
-
-
-
Directions
Coquilles St Jacques, Coquilles is French for scallop Fresh crab meat was added for another layer of flavor in this recipe This is from my Southern Living cookbook , Coquilles is French for scallop Fresh crab meat was added for another layer of flavor in this recipe This is from my Southern Living cookbook
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Steps
|
1
Done
|
Melt 3 Tablespoons Butter in Heavy Saucepan Over Low Heat. Add Flour, Stirring Until Smooth; Cook 1 Minute Stirring Constantly. Gradually Add Half and Half; Cook Over Medium Heat, Stirring Constantly Until Mixture Is Thickened and Bubbly. Stir in Salt and White Pepper; Set Aside. |
|
2
Done
|
Melt Remaining 3 Tablespoons Butter in Large Skillet Over Medium Heat. Add Scallops and Green Onions; Cook 3 Minutes, Stirring Constantly. Add Mushrooms and Cook 3 Minutes More. |
|
3
Done
|
Stir Cream Sauce, Crabmeat, and Wine Into the Scallop Mixture. Cook Just Until Thoroughly Heated. |
|
4
Done
|
to Serve, Spoon About 1 Tablespoon Seafood Mixture Into Each Shell. |
