Coquilles St. Jacques
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
bay scallops
|
|
| ½ | pounds |
mushrooms
sliced |
|
| ¼ | cup |
white wine
dry |
*
|
| 1 | each |
bay leaves
|
*
|
| ¼ | cup |
butter
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | cup |
light cream (half&half)
|
|
| 1 | tablespoon |
parsley leaves
|
|
| ½ | teaspoon |
black pepper
ground |
|
| 2 | tablespoons |
sherry
dry |
|
| 1 | x |
paprika
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
bay scallops
|
|
| 226.8 | g |
mushrooms
sliced |
|
| 59 | ml |
white wine
dry |
*
|
| 1 | each |
bay leaves
|
*
|
| 59 | ml |
butter
|
|
| 59 | ml |
all-purpose flour
|
|
| 237 | ml |
light cream (half&half)
|
|
| 15 | ml |
parsley leaves
|
|
| 2.5 | ml |
black pepper
ground |
|
| 3E+1 | ml |
sherry
dry |
|
| 1 | x |
paprika
to taste |
*
|
Directions
Preheat oven to 375℉ (190℃).
Combine scallops with wine, mushrooms, and bay leaf in large skillet.
Bring to a boil; cover and simmer for 2 minutes.
Remove pan from heat.
Melt butter in saucepan.
Blend in flour, stirring until smooth.
Add cream; cook over medium heat, stirring constantly, until sauce thickens.
Add parsley, pepper, and sherry.
Stir scallop mixture into cream sauce.
Spoon mixture into 4 small ramekins (small baking dish es).
Cover with foil and bake for 15 minutes.
Uncover and bake for 5 minutes more, or until sauce bubbles.
Remove scallops from oven.
Sprinkle with paprika and serve.
