Serves: 6
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.
NUTRITION FACTS: 1 Serving: Calories 335 (Calories from Fat 180) Fat 20g (Saturated 7g) Cholesterol 45mg Sodium 690mg Carbohydrate 21g (Dietary Fiber 1g) Protein 19g % DAILY VALUE: Vitamin A 24% Vitamin C 4% Calcium 22% Iron 20% DIET EXCHANGES: 1 Starch 2 Lean Meat 1 Vegetable 3 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Coquilles Saint Jacques recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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