Coquilles St. Jaques Au Gratin
This delicious recipe is from Mo and Sean.
2 lbs. scallops, cut in bite-size pieces if large
1/4 cup butter or margarine
3/4 lb. mushrooms, sliced
1 Tbsp. lemon juice
1 large onion, finely chopped
1 cup chicken broth
6 Tbsp. flour
1/2 cup whipping cream
1/8 tsp. nutmeg
1-1/2 cups shredded swiss cheese
1/4 cup minced parsley
salt
In a pan, combine scallops and 1 cup of the broth and bring to a boil; reduce heat, cover, and simmer gently for about 5 minutes or until scallops are just opaque throughout. Remove from heat; let scallops cool in liquid. Drain cooled liquid into a pint measuring cup. Add broth if necessary, to make 2 cups liquid; reserve. Cover scallops and chill. In a wide frying pan, melt 2 Tbsp. of the butter over medium-high heat and add mushrooms and lemon juice. Cook, stirring, until mushrooms are golden brown and all liquid is evaporated. Pour into a small bowl and set aside. To frying pan, add remaining 2 Tbsp. butter and the onion. Cook over medium-high heat, stirring, until onion is soft but not browned. Stir in flour and cook until bubbly. Remove pan from heat and, using a wire whip, gradually stir in reserved scallop liquid. Return to heat and bring to a boil, stirring; cook until thickened (about 10 minutes). Add mushroom mixture, cream, nutmeg, and 1/2 cup of the cheese; stir until blended. Cover sauce and chill. When sauce is cold, stir in scallops along with parsley and salt to taste. Divide scallop mixture equally among 4 to 6 individual 2-cup ramekins (or use scallop shells, commercially prepared for baking) and sprinkle remaining 1 cup cheese evenly over top, dividing equally among ramekins. Cover and chill until ready to bake (up to 24 hours). Preheat oven to 400 degrees. Bake, uncovered, until bubbling and edges are beginning to brown. (about 12 to 15
minutes). Makes 4 to 6 servings.
2 lbs. scallops, cut in bite-size pieces if large
1/4 cup butter or margarine
3/4 lb. mushrooms, sliced
1 Tbsp. lemon juice
1 large onion, finely chopped
1 cup chicken broth
6 Tbsp. flour
1/2 cup whipping cream
1/8 tsp. nutmeg
1-1/2 cups shredded swiss cheese
1/4 cup minced parsley
salt
In a pan, combine scallops and 1 cup of the broth and bring to a boil; reduce heat, cover, and simmer gently for about 5 minutes or until scallops are just opaque throughout. Remove from heat; let scallops cool in liquid. Drain cooled liquid into a pint measuring cup. Add broth if necessary, to make 2 cups liquid; reserve. Cover scallops and chill. In a wide frying pan, melt 2 Tbsp. of the butter over medium-high heat and add mushrooms and lemon juice. Cook, stirring, until mushrooms are golden brown and all liquid is evaporated. Pour into a small bowl and set aside. To frying pan, add remaining 2 Tbsp. butter and the onion. Cook over medium-high heat, stirring, until onion is soft but not browned. Stir in flour and cook until bubbly. Remove pan from heat and, using a wire whip, gradually stir in reserved scallop liquid. Return to heat and bring to a boil, stirring; cook until thickened (about 10 minutes). Add mushroom mixture, cream, nutmeg, and 1/2 cup of the cheese; stir until blended. Cover sauce and chill. When sauce is cold, stir in scallops along with parsley and salt to taste. Divide scallop mixture equally among 4 to 6 individual 2-cup ramekins (or use scallop shells, commercially prepared for baking) and sprinkle remaining 1 cup cheese evenly over top, dividing equally among ramekins. Cover and chill until ready to bake (up to 24 hours). Preheat oven to 400 degrees. Bake, uncovered, until bubbling and edges are beginning to brown. (about 12 to 15
minutes). Makes 4 to 6 servings.