Coquilles Saint-Jacques Au Four
Yield
6 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
scallops
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
mushrooms
finely chopped |
*
|
| 1 | x |
parsley leaves
finely chopped |
*
|
| 1 | x |
bread crumbs
|
*
|
| 1 | x |
white wine
dry |
*
|
| 1 | x |
butter
|
*
|
| 1 | x |
lemon juice
|
*
|
| 1 | x |
parsley sprigs
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
scallops
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
mushrooms
finely chopped |
*
|
| 1 | x |
parsley leaves
finely chopped |
*
|
| 1 | x |
bread crumbs
|
*
|
| 1 | x |
white wine
dry |
*
|
| 1 | x |
butter
|
*
|
| 1 | x |
lemon juice
|
*
|
| 1 | x |
parsley sprigs
|
*
|
Directions
Wash and drain 2 pounds of scallops and arrange them in scallop shells or ramekins.
If sea scallops are used, cut each into 4 pieces.
Season the scallops with salt and pepper, cover them with finely chopped mushrooms and parsley, and sprinkle them with bread crumbs.
Dot each shell with butter and sprinkle with 1 teaspoon dry white wine.
Put the shells on a baking sheet and bake them in a hot oven at 400℉ (200℃). for 10 to 12 minutes.
Squeeze a few drops of lemon juice over each shell and garnish with parsley sprigs.
