See Also: Fish and Seafood
Coquilles St. Jacques
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. The directions are for microwave cooking, which is perfect unless you forget to turn the power level down to half power! I also like to cook the scallops with the same ingredients in a heavy bottomed saute pan until done. Either way!
1 pound fresh scallops
1/2 pound sliced fresh mushrooms
2 green onions, sliced
2 tablespoons butter or olive oil
1/4 cup dry white wine
1 teaspoon lemon juice
1 tablespoon flour
1/4 teaspoon dried savory leaves
1/4 teaspoon white pepper
1/4 cup milk or half and half
1/2 cup shredded Swiss cheese
1 tablespoon butter
2 tablespoons bread crumbs
1 teaspoon snipped parsley
Combine scallops, mushrooms, onions, butter, wine, and lemon juice. Cover. Microwave on Half power 4-6 minutes, or just until scallops are done, and opaque. DO NOT OVER COOK! Remove scallops and mushrooms to serving ramekins or shells, leaving liquids in bowl. Whisk in flour, savory, pepper, and milk. Microwave on High 2 minutes. Whisk well, adding another minute, if needed, to thicken. Stir in cheese and pour over scallops. Garnish with more fresh parsley and serve.
Recipe created 1995-01-01.
