Recipe Archives->Shellfish->Scallops 01

Coquilles St. Jacques

2 pounds sea scallops
1 pt. half and half or light cream
1/2 onion, diced
1/2 pound mushrooms,sliced
1/2 cup dry sherry
1/2 tablespoon salt
1/2 tablespoon white pepper
1/4 cup Parmesan cheese
1/4 cup bread crumbs

1 1/2 cup water
1/4 pound butter
1./2 cup flour

In saucepan saute mushrooms and set aside.

Combine scallops, water, sherry, salt,white pepper in saucepan and
heat until scallops are just cooked.  In large pot, saute diced
onion and add half and half.  Bring to a near boil, then strain
liquid from scallops into onion,half and half mixture.  In separate
pan, melt butter, add flour and heat over low heat for 5 minutes
(roux).  Thicken onion liquid with this roux , then add scallops
and mushrooms.

Fill casserole with this mixture and top with Parmesan cheese and
bread crumbs.  Bake 15 minutes at 350 degrees until brown and
bubbly.  Serves 5-6

Printable version: scallops01.txt.