Ingredients
-
1
-
1
-
1/2
-
2
-
4
-
1/4
-
1/4
-
1/3
-
1
-
1
-
1/2
-
1
-
1/2
-
1
-
1
Directions
Creamy Cheesy Coquilles St Jacques/ Scallops, I don’t recall where I got this excellent recipe, but have been making it for special occasions for 25 years! Easy to put together, and very elegant served with rice pilaf and a green salad for company I like to serve this in prepared scallop shells , Can I make this scallop dish and freeze it to be cooked later?, Can this recipe be baked in a ceramic casserole pan instead of using small individual ramekins?
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Steps
|
1
Done
|
Lightly Grease or Butter 8 Large Scallop Shells or 8 Small Ramekins. |
|
2
Done
|
Combine 1 T. Lemon Juice, Water and Salt in a Saucepan Large Enough to Hold Scallops. Bring to a Boil. |
|
3
Done
|
Add Scallops and Simmer 6 Minutes. Drain. Set Aside. |
|
4
Done
|
Melt 4 T. Butter in Saute Pan. Add Onions and Mushrooms. Saute Until Wilted and Soft. |
|
5
Done
|
Whisk in Flour and Pepper. Cook 30 Seconds. |
|
6
Done
|
Whisk in Cream and Milk. Bring to Boil, Whisking Constantly, Until Thickened. |
|
7
Done
|
Add Cheese, Wine, 1 T. Lemon Juice and Parsley. Whisk and Cook Until Blended and Cheese Has Melted. Add Scallops. |
|
8
Done
|
Divide Mixture Into 8 Shells or Ramekins. |
|
9
Done
|
Combine Bread Crumbs and 2 T. Melted Butter. Sprinkle on Scallop Mixture. |
|
10
Done
|
Broil 4" from Heat For 2-3 Minutes, or Until Crumbs Are Brown and Sizzling. |
