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Coquilles St. Jacques




Source of Recipe


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List of Ingredients



• 3 tablespoons butter or margarine
  
• 1-2 pounds scallops
  
• 1/2 cup sliced mushrooms
  
• 1/4 cup finely chopped green onion
  
• 1 clove garlic, finely chopped
  
• 3 tablespoons butter or margarine
  
• 3 tablespoons flour
  
• 1/2 tsp. salt
  
• pinch pepper
  
• 2 cups milk
  
• 1/4 cup grated Swiss cheese
  
• 2 tablespoons dry white wine
  
• 1/4 cup fine, dry breadcrumbs
  
• 1 tablespoon butter or margarine
  






Instructions



1. Heat butter in fry pan until foamy. Add scallops and cook until browned on all but one side. Turn fish to brown remaining side and add mushrooms, green onion, and garlic. Cook until the fish is tender and browned. Melt butter in a saucepan and blend in flour, salt and pepper. Gradually stir in milk, cheese and wine. Cook, stirring constantly until thickened. Blend in scallop mixture and fill shells. (If desired, pipe with cooked mashed potatoes.) Sprinkle with fine dry breadcrumbs. Dot with butter. Broil for 1 minute or until top is golden brown. Garnish with parsley and serve as an appetizer or use four large shells and serve as a luncheon dish. 6 servings.