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Scallops and Mushrooms in Wine Sauce
(Coquilles Saint-Jacques a la Parisienne)

Coquille is the French word for "shell." Coquilles Saint-Jacques is the French name for "scallops."


  • 2 (12 ounce) packages frozen scallops, thawed, or 1 1/2 pound fresh scallops
  • 1 cup dry white wine
  • 1/4 cup minced parsley
  • 1/2 teaspoon salt
  • 2 tablespoons butter or margarine
  • 4 ounces mushrooms, sliced (2 cups)
  • 2 scallions or shallots, chopped
  • 3 tablespoons butter or margarine
  • 3 tablespoons all-purpose flour
  • 1/2 cup half-and-half
  • 1/2 cup shredded Swiss cheese
  • 1 cup soft bread crumbs
  • 2 tablespoons butter or margarine, melted

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  1. If scallops are large, cut into 1-inch pieces. Place scallops, wine, parsley and salt in 3-quart saucepan. Add just enough water to cover scallops. Heat to boiling; reduce heat. Simmer uncovered until scallops are tender, about 8 minutes.
  2. Remove scallops with slotted spoon; reserve liquid.
  3. Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and reserve.
  4. Heat 2 tablespoons butter in 3-quart saucepan until melted.
  5. Cook and stir mushrooms and shallots in margarine until tender, 5 to 6 minutes.
  6. Remove from pan.
  7. Add 3 tablespoons butter; heat until melted.
  8. Remove from heat; stir in flour. Cook over low heat, stirring constantly, until smooth and bubbly.
  9. Remove from heat; stir in reserved liquid. Cook and stir 1 minute.
  10. Stir in half-and-half, scallops, mushrooms, shallots and 1/4 cup of the cheese; heat until hot.
  11. Toss bread crumbs in melted butter.
  12. Lightly brush 5 or 6 baking shells or ramekins with margarine.
  13. Divide scallop mixture among baking shells.
  14. Sprinkle with remaining cheese and the crumbs.
  15. Set oven to broil or 550 degrees F.
  16. Broil 5 inches from heat until crumbs are toasted, 3 to 5 minutes.

Yield: 6 servings