Scallops Coquille St. Jacques Recipe

Scallops Coquille St. Jacques Recipe

Ingredients:

1 lb of sea-scallops
3/4 c of water
1 c of wine (white)
1 Tbsp juiced of lemon
1 Tbsp of chopped parsley
1 bayleaf
1/4 lbs of chopped mushrooms
4 Tbsps of flour
6 Tbsps of butter
2 eggyolks
Breadcrumbs
4 Tbsps of thick cream

Instructions:

Combine parsley, bayleaf, juice, water & wine in 3-qt casserole. Have it covered then cook in microwave at 100%PRCTG% about 3 mins.

You add the mushrooms & scallops then cook about 6 mins of mid-high, stirring once. You remove the bayleaf then drain. Reserve 1 & 3/4 c broth.

Have 4 Tbsps butter melted in bowl then add broth & flour, whisking thoroughly. Have it microwaved for 3-4 mins ’til smooth & thick.

You blend the cream & yolks then add into sauce, stirring while cooking for 2-3 more mins. You place the mushrooms & scallops into 7×12″ dish.

Pour over cream-sauce then sprinkle w/ crumbs then dot w/ butter. Have it microwaved again on high-temp for 2 mins ’til thoroughly heated. Garnish w/ paprika & pepper.

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