Coquilles Saint Jacques
Book: Betty Crocker's Cookbook, 9th Edition
Chapter: Fish &Shellfish
Makes 6 servings
Prep: 45 min; Cook: 15 min; Broil: 5 min
Coquilles is French for "shell" and can also mean "scallop". Oven-to-table scallop shells (either authentic shells or porcelain reproductions) are available in kitchenware or gourmet food shops, and add a pretty touch.
1 1/2 pounds bay scallops
1 cup dry white wine, nonalcoholic white wine or chicken broth
1/4 cup chopped fresh parsley
1/2 teaspoon salt
2 tablespoons butter or stick margarine
6 ounces mushrooms, sliced (2 cups)
2 shallots, or green onions, chopped
3 tablespoons butter or stick margarine
3 tablespoons all-purpose flour
1/2 cup half and half
1/2 cup shredded Swiss cheese (2 ounces)
1 cup soft bread crumbs (about 1 1/2 slices bread)
2 tablespoons butter or stick margarine, melted
1. Lightly grease six 4-inch baking shells or ramekins with butter. Place in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.
2. Place scallops, wine, parsley and salt in 3-quart saucepan. Add just enough water to cover scallops. Heat to boiling; reduce heat to low. Simmer uncovered about 6 minutes or until scallops are white.
3. Remove scallops with slotted spoon; reserve liquid. Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and reserve.
4. Melt 2 tablespoons butter in same saucepan over medium heat. Cook mushrooms and shallots in butter 5 to 6 minutes, stirring occasionally, until mushrooms are tender. Remove from saucepan.
5. Melt 3 tablespoons butter in same saucepan over medium heat. Stir in flour. Cook, stirring constantly, until smooth and bubbly; remove from heat.
Gradually stir in reserved liquid. Heat to boiling, stirring constantly; cook and stir 1 minute. Stir in half-and-half, scallops, mushroom mixture and 1/4 cup of the cheese; heat through.
6. Toss bread crumbs and 2 tablespoons melted butter. Divide scallop mixture among baking shells. Sprinkle with remaining 1/4 cup cheese and the bread crumbs.
7. Set oven control to broil. Broil baking shells with tops 5 inches from heat 3 to 5 minutes or until crumbs are toasted.
*2 packages (12 ounces each) frozen scallops, thawed, can be substituted for the fresh scallops.
Book: Betty Crocker's Cookbook, 9th Edition
Chapter: Fish &Shellfish
Makes 6 servings
Prep: 45 min; Cook: 15 min; Broil: 5 min
Coquilles is French for "shell" and can also mean "scallop". Oven-to-table scallop shells (either authentic shells or porcelain reproductions) are available in kitchenware or gourmet food shops, and add a pretty touch.
1 1/2 pounds bay scallops
1 cup dry white wine, nonalcoholic white wine or chicken broth
1/4 cup chopped fresh parsley
1/2 teaspoon salt
2 tablespoons butter or stick margarine
6 ounces mushrooms, sliced (2 cups)
2 shallots, or green onions, chopped
3 tablespoons butter or stick margarine
3 tablespoons all-purpose flour
1/2 cup half and half
1/2 cup shredded Swiss cheese (2 ounces)
1 cup soft bread crumbs (about 1 1/2 slices bread)
2 tablespoons butter or stick margarine, melted
1. Lightly grease six 4-inch baking shells or ramekins with butter. Place in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.
2. Place scallops, wine, parsley and salt in 3-quart saucepan. Add just enough water to cover scallops. Heat to boiling; reduce heat to low. Simmer uncovered about 6 minutes or until scallops are white.
3. Remove scallops with slotted spoon; reserve liquid. Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and reserve.
4. Melt 2 tablespoons butter in same saucepan over medium heat. Cook mushrooms and shallots in butter 5 to 6 minutes, stirring occasionally, until mushrooms are tender. Remove from saucepan.
5. Melt 3 tablespoons butter in same saucepan over medium heat. Stir in flour. Cook, stirring constantly, until smooth and bubbly; remove from heat.
Gradually stir in reserved liquid. Heat to boiling, stirring constantly; cook and stir 1 minute. Stir in half-and-half, scallops, mushroom mixture and 1/4 cup of the cheese; heat through.
6. Toss bread crumbs and 2 tablespoons melted butter. Divide scallop mixture among baking shells. Sprinkle with remaining 1/4 cup cheese and the bread crumbs.
7. Set oven control to broil. Broil baking shells with tops 5 inches from heat 3 to 5 minutes or until crumbs are toasted.
*2 packages (12 ounces each) frozen scallops, thawed, can be substituted for the fresh scallops.
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