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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- 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.
- Remove scallops with slotted spoon; reserve liquid.
- Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and reserve.
- Heat 2 tablespoons butter in 3-quart saucepan until melted.
- Cook and stir mushrooms and shallots in margarine until tender, 5 to 6 minutes.
- Remove from pan.
- Add 3 tablespoons butter; heat until melted.
- Remove from heat; stir in flour. Cook over low heat, stirring constantly, until smooth and bubbly.
- Remove from heat; stir in reserved liquid. Cook and stir 1 minute.
- Stir in half-and-half, scallops, mushrooms, shallots and 1/4 cup of the cheese; heat until hot.
- Toss bread crumbs in melted butter.
- Lightly brush 5 or 6 baking shells or ramekins with margarine.
- Divide scallop mixture among baking shells.
- Sprinkle with remaining cheese and the crumbs.
- Set oven to broil or 550 degrees F.
- Broil 5 inches from heat until crumbs are toasted, 3 to 5 minutes.
Yield: 6 servings
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