Coquille st. jacques

Yield: 6 Servings

Measure Ingredient
6 tablespoons Butter
3 tablespoons Flour
1 teaspoon Salt
⅛ teaspoon White pepper
2 cups Light cream
½ pounds Scallops; sliced
¼ cup Finely chopped onion
½ cup Sliced mushrooms
½ pounds Shrimp; cooked & cleaned
¼ pounds White crab meat
2 tablespoons Madiera wine
3 teaspoons Bread crumbs

In double boiler melt 4 tbs butter; blend in flour, salt & pepper. Over direct heat gradually add cream, stirring constantly to boiling point.

Return to double boiler & cook 5 minutes more. Melt remaining butter in skillet; add scallops & onions & saute. Remove scallops & onions. Add mushrooms & saute 3 minutes. Combine sauce, scallops, mushrooms, shrimp, crab & wine. Mix lightly & taste for seasonings. Spoon into 6 scallops shells or ramekins & sprinkle with bread crumbs. Bake in 400 oven for 10 minutes or until delicately browned. Serve at once. Yields 6 servings.

MARY ANN WHALEY

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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