Coquilles Saint Jacques

Name: Coquilles Saint Jacques
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 680 grams bay scallops; 237 milliliters soft bread crumbs (about 1 1/2 slices bread); 2 Tbsps butter or margarine; 2 Tbsps butter or margarine, melted; 3 Tbsps butter or margarine; 237 milliliters dry white wine, nonalcoholic white wine or chicken broth; 3 Tbsps Gold all-purpose flour; 59 milliliters chopped fresh parsley; 2 Tbsps shallots or green onions, chopped; 118 milliliters half-and-half; 473 milliliters oz mushrooms, sliced; 1 teaspoons salt; 57 grams 1/2 cup shredded Swiss cheese

You can never have too many main course recipes, so give Coquilles Saint Jacques a try. One serving contains 353 calories, 21g of protein, and 20g of fat. This recipe serves 6. If you have bay scallops, butter, parsley, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. Jacques for 1, and Rich and Creamy Coquilles St. Jacques.

Instructions

Lightly grease six 4-inch baking shells or ceramic ramekins** with butter.

Ingredients you will need

Butter

Pasta Shells

Equipment you will use

Ramekin

Place in 15x10x1-inch pan.

Equipment you will use

Frying Pan

In 3-quart saucepan, place scallops, wine, parsley and salt.

Ingredients you will need

Scallops

Parsley

Salt

Wine

Equipment you will use

Sauce Pan

Add just enough water to cover scallops.

Ingredients you will need

Scallops

Water

Heat to boiling; reduce heat to low. Simmer uncovered about 6 minutes or until scallops are white.

Ingredients you will need

Scallops

Remove scallops with slotted spoon; reserve liquid.

Ingredients you will need

Scallops

Equipment you will use

Slotted Spoon

Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and reserve.

In same saucepan, melt 2 tablespoons butter over medium heat. Cook mushrooms and shallots in butter 5 to 6 minutes, stirring occasionally, until mushrooms are tender.

Ingredients you will need

Mushrooms

Shallot

Butter

Equipment you will use

Sauce Pan

Remove from saucepan.

Equipment you will use

Sauce Pan

In same saucepan, melt 3 tablespoons butter over medium heat. Stir in flour. Cook, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in reserved liquid.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Sauce Pan

Heat to boiling, stirring constantly; cook and stir 1 minute. Stir in half-and-half, scallops, mushroom mixture and 1/4 cup of the cheese; heat through.

Ingredients you will need

Mushrooms

Scallops

Cheese