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Coquilles St. Jacques |
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Serves: 4 Print this RecipePrep Time: 40 minutes - Yield: 4 servings 1/4 cup margarine or butter 1/4 cup chopped celery 1 1/2 cups sliced fresh mushrooms 2 medium green onions, sliced, or 2 tablespoons chopped onion 2 tablespoons all-purpose flour 2 tablespoons chopped green bell peppers 1/4 teaspoon salt 1/8 teaspoon pepper 1/2 bay leaf 1/2 cup dry white wine 1 pound scallops 1/4 cup whipping cream or evaporated milk 1 egg yolk 1 tablespoon chopped pimientos 2 tablespoons margarine or butter, melted 3 tablespoons unseasoned dry bread crumbs 3 tablespoons grated Parmesan cheese 1. Lightly grease 4 individual baking dishes, shells or 1 1/2-quart shallow casserole. Melt 1/4 cup margarine in large saucepan over medium heat. Add celery, mushrooms and onions; cook and stir until tender. Stir in flour, bell pepper, salt, pepper, bay leaf and wine; mix well. Add scallops. Cook until mixture boils and thickens, stirring occasionally. 2. Reduce heat to low; cover and simmer 5 minutes or until scallops are opaque. (Cook 10 to 15 minutes if scallops are frozen.) 3. In small bowl, combine whipping cream and egg yolk; beat well. Gradually stir into scallops. Stir in pimientos. Cook and stir just until mixture begins to bubble. Remove bay leaf. 4. Spoon mixture into greased baking dishes. Place on ungreased cookie sheet. Combine 2 tablespoons melted margarine, bread crumbs and Parmesan cheese. Sprinkle over each serving. Broil 2 to 3 inches from heat until thoroughly heated and crumbs are golden brown. TIP: To make ahead, prepare, cover and refrigerate for up to 12 hours before broiling. Remove cover and broil as directed above. Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 440 * Calories from Fat: 260 * % Daily Value: Total Fat: 29 g 45% * Saturated Fat: 9 g 45% * Cholesterol: 120 mg 40% * Sodium: 790 mg 33% * Total Carbohydrate: 13 g 4% * Dietary Fiber: 1 g 4% * Sugars: 2 g * Protein: 27 g * Vitamin A: 25% * Vitamin C: 15% * Calcium: 25% * Iron: 10% * Dietary Exchanges: 1 Starch, 3 1/2 Very Lean Meat, 5 Fat or 1 Carbohydrate, 3 1/2 Very Lean Meat, 5 Fat See Cook's Notes: Cooking Scallops This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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