Shelly's Recipe

COQUILLES SAINT-JACQUES

Category: Fish and Seafood

1 tsp lemon juice
1/2 tsp salt
dash pepper
2 lb sea scallops, washed and drained
4 tbsp butter
1/4 cup finely chopped onion
1/4 lb sliced mushrooms
1/3 cup flour
1 cup light cream
1/2 cup milk
1 cup grated gruyere heese
1/2 cup dry white wine
1 tbsp lemon juice and chopped parsley
1/2 cup dry bread crumbs
2 tbsp melted butter

In medium saucepan, combine 1 cup water, lemon juice and salt; bring to a broil. Add scallops; simmer covered, 6 minutes or until tender. Drain of paper towels.

In a saucepan, melt butter, saute onion and mushrooms until tender. Remove from heat. Stir in flour and pepper until well blended. Gradually stir in cream and milk. Bring to a boil. Reduce heat and simmer, stirring frequently, 4-5 minutes or until quite thick. Add cheese and stir until melted. Remove from heat. Carefully stir in wine, lemon juice and parsley. Add scallops and mix well.

Turn into a 1 1/2 quart casserole. Mix bread crumbs and melted butter; sprinkle over scallops. Broil 4 inch from heat 2-3 minutes until golden brown. Serves 8.