Coquilles St. Jacques
List of Ingredients
1 lb scallops (not bay scallops, but the big ones)
1 small onion diced
1 clove garlic minced
2 tablespoons butter
1/2 lb. mushrooms sliced
1/4 cup dry white wine
1 cup heavy cream
2 tablespoons flour
dash of Cayenne
salt and pepper to taste
1 cup shredded Swiss cheese
1 lb scallops (not bay scallops, but the big ones)
1 small onion diced
1 clove garlic minced
2 tablespoons butter
1/2 lb. mushrooms sliced
1/4 cup dry white wine
1 cup heavy cream
2 tablespoons flour
dash of Cayenne
salt and pepper to taste
1 cup shredded Swiss cheese
Recipe
Saute scallops in 1 tbsp. butter. Transfer to a bowl. Saute onions, mushrooms, and garlic in 1 tablespoon butter. Add flour,stir. Add white wine, reserved scallops, and cream. Heat through.
Butter 4 scallop shells or small ramekins. Divide scallop mixture between shells. Top each with shredded Swiss cheese. Pipe Duchess Potatoes around each shell and broil until cheese is melted.
Duchess Potaotes
I don't have exact measurements of this.
Cook peeled diced potatoes until soft. Drain. Put through a ricer. Add some butter and a little milk or cream and a beaten egg. Mix well.
Sometimes I add some shrimp and/or crabmeat to this.
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