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Coquilles St. Jacques

 

104

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 260g (9.2 oz)
Amount per Serving
Calories 39058% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 15g 74%
Trans Fat 0g
Cholesterol 130mg 43%
Sodium 454mg 19%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 61g
Vitamin A 19% Vitamin C 5%
Calcium 20% Iron 24%
* based on a 2,000 calorie diet How is this calculated?

 

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