Coquilles Saint-Jacques

By McLean

Ingredients

• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 2 lb. sea scallops, washed and drained
• 4 tablespoons butter
• 1/4 cup finely chopped onion
• 1/4 lb . fresh mushrooms, sliced (or 3 oz. can)
• 1/3 cup flour
• Dash of pepper
• 1 cup light cream
• 1 cup grated Gruyere cheese
• 1/2 cup dry white wine
• 1 tablespoon lemon juice
• 1 tablespoon chopped parsley
• 1/2 cup dry breadcrumbs
• 2 tablespoons butter, melted

Details

Servings 8

Preparation

Step 1

Scallops: In a medium saucepan, combine 1 cup of water, 1 teaspoon lemon juice, salt. Bring to a boil. Add scallops. Simmer, covered, for 6 minutes, or until tender. Drain on paper towels.

Sauce:
Melt 4 tablespoons butter in a medium saucepan and saute onion and mushrooms until they are tender, about 5 minutes. Remove from heat. Stir in flour and pepper until well-blended. Gradually stir in cream and milk. Carefully stir in wine, lemon juice and parsley.

Add scallops and turn into 8 scallop shells or a 1 1/2 quart casserole.

Mix breadcrumbs and melted butter. Sprinkle over scallops. Place shells on a cookie sheet and broil, 4 inches from the heat, for 2 to 3 minutes, until golden brown.