COQUILLES ST. JACQUES

By jarren

Ingredients

• 1 pound frozen scallops
• 1 tablespoon butter or margarine
• 2 tablespoons finely chopped onion
• 1 1/2 teaspoons lemon juice
• 1/4 teaspoon salt
• Few leaves dried marjoram, crushed
• Dash paprika
• 6 tablespoons white wine
• 1 (4 ounce) can mushroom stems and pieces, drained
• 3 tablespoons butter or margarine
• 2 tablespoons flour
• 1/2 cup heavy cream
• 1 teaspoon finely chopped parsley

Details

Servings 4

Preparation

Step 1

If scallops are frozen, partially defrost according to package directions.

Heat the 1 tablespoon butter or margarine and onion in a skillet on a conventional surface unit until onion is tender and then replace in a deep 1 1/2-quart heat-resistant, non-metallic casserole.

Add scallops, lemon juice, salt, marjoram, paprika and wine. Stir to combine. Heat, covered, on full power 3 minutes.

Add mushrooms and heat, covered, on full power 1 minute or until scallops are tender. Do not overcook scallops as they will become tough.

Drain liquid and reserve. Set scallops and liquid aside.

Melt the 3 tablespoons of butter or margarine in a skillet on a conventional surface. Add flour.

Gradually stir in reserved scallop liquid and cream.

Heat, uncovered, on roast for 4 minutes or until thickened and smooth. Stir in parsley.

Combine reserved scallop mixture and sauce. Spoon mixture into 4 serving shells or small non-metallic ramekins.

Heat, uncovered, on roast for 5 minutes. If browning is desired, place under broiler of conventional oven several minutes or until lightly browned.