I have the whole set of McCall'sn Greatest Recipe Card Collection but I'm missing #173 from the French Rouch section. It is the only one I'm missing. I would love to get a copy because when we made it years ago it was fabulous!!! Thank you to everyone for helping!
Coquilles Saint-Jacques
Category Entrees - Maindishes
Sub Category Kids
Servings 8
Author McCalls
Wine/Beverage
Recommendations White
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Ingredients
- 1 tsp. lemon juice
- 1/2 tsp. salt
- 2 lb. Sea Scallops, washed and drained
- 4 Tblsp. butter or margarine
- 1/4 cup onion, finely chopped
- 1/4 lb. mushrooms, sliced, or 1 3 oz can,drained
- 1/3 cup flour
- Dash pepper
- 1 cup light cream
- 1/2 cup milk
- 1 cup Gruyere cheese, grated
- 1/2 cup dry White Wine
- 1 Tblsp. Lemon Juice
- 1 Tbslp. chopped parselly
- 1/2 cup Bread Crumbs
- 2 Tblsp. butter or margarine, melted
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Instructions
In medium saucepan, combine 1 cup water, 1 tsp. lemon juice and salt, bring to boil. Add Scallops, simmer, covered, about 6 minutes or unil tender. Drain on paper towels.
Melt 4 Tblsp butter in medium saucepan, saute onion and mushrooms until tender- about 5 minutes. Remove from heat. Stir in flour and pepper until well-blended. Gradually stir in cream and milk. Bring to boiling, stirring. Reduce heat, and simmer, stirring frequently, 4-5 minutes or until quite thick. Add Cheese, stir until melted. Remove from heat.
Carefully stir in wine, lemon juice and parsley. Add Scallops. Place in 1 1/2 quart casserole.
Mix bread crumbs and melted butter. Sprinkle over scallops. Broil, 4 inches from heat, 2-3 minutes until golden brown, or bake @ 400 X 15 minutes.
Serving Suggestions
Serve with rice, lemon wedges and white wine.
Recipe Origin
McCalls