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Scallops: Coquilles St. Jacques au Gratin

Source of Recipe

Jody Prival


List of Ingredients

2 pounds scallops, cut bite size
1 cup white wine
1/4 cup butter
3/4 pound mushrooms, sliced
1 tablespoon lemon juice
1 large onion, finely chopped
6 tablespoons flour
1/2 cup whipping cream
1 1/2 cups shredded Swiss cheese
1/4 cup minced fresh parsley


Recipe

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 wine, if necessary, to make 2 cups liquid; reserve. Cover scallops and chill. In a wide frying pan, melt 2 tablespoon 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 tablespoon 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, 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 ramekins 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�F. Bake, uncovered, until bubbling and edges are beginning to brown (about 12 to 15 minutes). Serves 4-6.