Coquille st. jaques
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh scallops |
| 1 | cup | Dry sherry |
| ½ | Bay leaf | |
| ½ | pounds | Fresh mushrooms |
| 2 | tablespoons | Butter or margerine |
| ¼ | teaspoon | Paprika |
| dash | Cayenne, optional | |
| 1 | tablespoon | Lemon juice |
| 2 | tablespoons | Diced onion |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1½ | tablespoon | Flour |
| 1 | tablespoon | Parmesan Cheese |
| 3 | tablespoons | Bread crumbs |
Directions
TOPPING
On medium power (60%), cook scallops, covered with ¼ cup of the sherry and the bay leaf for 5-6 minutes until scallops are tender and white. Stir once during cooking. Drain liquid off scallops and reserve ¼ cup. Discard bay leaf. In a 1 quart glass measuring cup heat the butter, onion, and mushrooms for one minute, stir in flour, salt and pepper. Gradually add the remaining wine, reserved ¼ cup broth and lemon juice, stirring until smooth. Cook 3-4 minutes until mixture is thickened, stirring every minute. Pour over scallops, cover and heat 1-2 minutes until hot through, still on medium power.
Sprinkle with topping and let rest covered for 3-4 minutes before serving.
1 serving = 2 fat-meat exchange : ½ bread exchange
: 1 fat exchange
: 190 calories
: 8 g carbohydrate
: 15 g protein
: 11 g fat
Submitted By JANE KNOX On 10-21-94