COQUILLS SAINT-JACQUES A LA PARISIENNE|
(Scallops and Mushrooms In Wine Sauce)
1 1/2 lb. scallops
1 c. dry white wine
1/4 c. snipped parsley
1/2 tsp. salt
2 Tbsp. margarine or butter
2 c. sliced mushrooms
2 shallots or green onions,
3 Tbsp. margarine or butter
3 Tbsp. flour
1/4 c. half and half
1/2 c. shredded Swiss cheese
1 c. soft bread crumbs
2 Tbsp. margarine or butter,
If scallops are large, cut into 1 1/2 inch pieces.
Place scallops, wine, parsley and salt in a 3 quart saucepan.
Heat to boiling; reduce heat. Simmer uncovered about 8 min-
utes. Remove scallops with slotted spoon; reserve liquid.
Heat reserved liquid to boiling. Boil until reduced to 1 cup.
Heat 2 tablespoons margarine in a 3 quart saucepan until
melted. Cook and stir mushrooms and shallots in margarine
until tender, 5 to 6 minutes. Remove from pan. Add 3 table-
spoons margarine; heat until melted. Remove from heat, stir in
flour. Cook over low heat, stirring constantly until smooth
and bubbly. 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 margarine. To serve as a
main dish, grease a large baking dish and place scallop mixture
in it. Sprinkle with remaining cheese and the bread crumbs.
Bake at 350 degrees until crumbs are toasted.
Note: This is especially good with chunks of king crab
legs added. Serve with rice.
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