Mccall's the french touch #173 coquille saint-jacques

Coquilles Saint-Jacques

Category Entrees - Maindishes
Sub Category Kids
Servings 8
Author McCalls
Wine/Beverage
Recommendations White

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

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

Thank you so much SusieQue for posting this recipe. I have been searching for this for a long while now. My memories of when I last made it were that it was a great success with company. Please know that your efforts are much appreciated.
Deb (MMR's mom)

Thank you so much SusieQue for posting this recipe. I have been searching for this for a long while now. My memories of when I last made it were that it was a great success with company. Please know that your efforts are much appreciated.
Deb (MMC's mom)