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Category: Seafood
Prep Time: Cook Time: Total Time:
Makes 4 servings.
1 lb. fresh or frozen scallops
1/4 c. butter
1 c. chopped fresh mushrooms
2 T. thinly sliced green onion
2 T. all-purpose flour
black pepper
1/2 c. light cream
1 egg yolk, slightly beaten
3 T. dry white wine
3/4 c. soft bread crumbs
1 T. butter, melted
1 T. snipped fresh parsley
2 c. hot mashed potatoes
Preheat oven to 400F.
Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Halve any large scallops.
In a large skillet, cook half of the scallops in 1 tablespoon of the 1/4 cup butter over medium heat for 1 to 3 minutes or until scallops turn opaque.
Remove scallops with a slotted spoon; drain, if necessary.
Repeat with remaining scallops and 1 tablespoon of the remaining butter.
In the same skillet, cook mushrooms and green onion in 2 tablespoons butter until tender. Stir in flour; season to taste with pepper.
Add cream; cook and stir till thickened and bubbly.
Gradually stir hot mixture into egg yolk. Stir in scallops and wine.
Spoon scallop mixture into four au gratin dishes. Place in a shallow baking pan.
Toss together bread crumbs, the 1 tablespoon melted butter, and parsley; sprinkle over scallops in dishes.
Pipe mashed potatoes around edges of dishes.
Bake at 400F for 8 to 10 minutes, or until potatoes and crumbs are golden brown.
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SEAFOOD - SCALLOPS - ST. JACQUES
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Category: Seafood
Prep Time: Cook Time: Total Time:
Makes 4 servings.
1 lb. fresh or frozen scallops
1/4 c. butter
1 c. chopped fresh mushrooms
2 T. thinly sliced green onion
2 T. all-purpose flour
black pepper
1/2 c. light cream
1 egg yolk, slightly beaten
3 T. dry white wine
3/4 c. soft bread crumbs
1 T. butter, melted
1 T. snipped fresh parsley
2 c. hot mashed potatoes
Preheat oven to 400F.
Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Halve any large scallops.
In a large skillet, cook half of the scallops in 1 tablespoon of the 1/4 cup butter over medium heat for 1 to 3 minutes or until scallops turn opaque.
Remove scallops with a slotted spoon; drain, if necessary.
Repeat with remaining scallops and 1 tablespoon of the remaining butter.
In the same skillet, cook mushrooms and green onion in 2 tablespoons butter until tender. Stir in flour; season to taste with pepper.
Add cream; cook and stir till thickened and bubbly.
Gradually stir hot mixture into egg yolk. Stir in scallops and wine.
Spoon scallop mixture into four au gratin dishes. Place in a shallow baking pan.
Toss together bread crumbs, the 1 tablespoon melted butter, and parsley; sprinkle over scallops in dishes.
Pipe mashed potatoes around edges of dishes.
Bake at 400F for 8 to 10 minutes, or until potatoes and crumbs are golden brown.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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