COQUILLES ST JACQUES

By sharon_rm2010

use as either appetizer or main course

Ingredients

• 2 tbsp butter/margarine
• 3/4 lb scallops, cut-up
• 1 tbsp lemon juice
• 2 tbsp butter/margarine
• 1/2 cup sliced mushrooms
• 1 green onion, chopped
• 1/4 cup white wine
• 2 tbsp butter/margarine
• 2 tbsp all purpose flour
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 cup milk (half cream is better)
• 1/8 tsp paprika
• 3 tbsp bread crumbs, dry
• 2 tsp butter/margarine, melted
• 1/4 cup grated parmesan cheese

Preparation

Step 1

Combine butter and scallops in frying pan. Saute for about 2 minutes. Stir in lemon juice. Divide among coquilles (shells).

Put second amount of butter into frying pan. Add mushrooms and onions. Saute until tender. Stir in wine. Boil until wine is half boiled away. Transfer to a small bowl. Set aside.

Put third amount of butter into frying pan. Stir in flour, salt and apepper. Add milk stirring to thicken. Add paprika. Add mushroom mixture. Mix together. Taste to check whether more salt is needed. Spoon over scallops.

Toss bread crumbs with melted butter. Scatter over top. Sprinkle with cheese. Bake in 400 oven for 15-20 minutes until browned.