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LOCATION: Recipes >> Shellfish >> Scallops 08

Print this Recipe    Scallops 08

COQUILLES ST. JACQUES (SCALLOPS WITH MUSHROOMS IN CREAM SAUCE)
Yield: 6 servings

4 tablespoons butter
1 tablespoon finely chopped shallots
2 cups thinly sliced mushrooms
Salt and freshly ground pepper to taste
1/2 cup dry white wine
1 pound sea or bay scallops
2 tablespoons flour
1/2 cup milk
1 cup plus 2 tablespoons heavy cream
Pinch cayenne

Melt 1 tablespoon of the butter in a saucepan and add the shallots.
Cook briefly, stirring, and add the mushrooms. Cook until wilted
and add the salt, pepper, and wine. Add the scallops and bring to
the boil. Cook until all the scallops are heated through, stirring
gently as necessary. Take care not to let the scallops overcook or
they will toughen. Using a slotted spoon, remove and set aside the
scallops and mushrooms. Reserve the liquid. There should be about
3/4 cup of liquid. Melt 2 tablespoons of butter in a saucepan and
add the flour, stirring rapidly with a wire whisk. When blended
add the reserved liquid, stirring until thickened and smooth. Add
the milk and 1 cup of the cream. Cook for about 5 minutes. Add salt
and pepper to taste and a pinch of cayenne. Whip the remaining 2
tablespoons of heavy cream. Fold it into the sauce. Use 6 individual
scallop shells or ramekins. Spoon equal portions of the scallops
and mushrooms into each shell. Spoon the sauce over the scallop
mixture. Preheat the broiler to high. Place the filled shells under
the broiler about 6 inches from the source of heat and bake until
a nice brown glaze forms on top. As the scallops broil, turn shells
occasionally for even browning, about 5 minutes. Serve immediately.

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