Coquilles saint-jacques
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter |
| 3 | tablespoons | Flour |
| ¼ | teaspoon | Dry mustard |
| ½ | teaspoon | Lemon peel |
| ½ | teaspoon | Bon appetit |
| ½ | teaspoon | Powdered horseradish |
| 2 | cups | Light cream |
| ½ | cup | Sliced mushrooms |
| 2 | teaspoons | Instant minced onion |
| ½ | pounds | Scallops |
| ½ | pounds | Cleaned, cooked shrimp |
| ¼ | pounds | Crab meat |
| 2 | tablespoons | Dry sherry |
| Bread crumbs | ||
Directions
Melt 4 tbsp of the butter in saucepan. Add flour, dry mustard, lemon peel, bon appetit and powdered horseradish, then stir until well blended. Add cream. Cook, stirring, until thickened. Saute mushrooms and onion in the remaining 2 tbsp butter. Remove from pan with slotted spoon. To butter in pan add scallops, which have been cut into bite sized pieces, and saute 3 minutes. Cut shrimp into small pieces. Combine sauce, mushrooms, scallops, shrimp, crab meat and sherry. Spoon into shells or ramekins; top with bread crumbs.
Bake in 400 oven for 10 minutes, then broil a few minutes until lightly browned. Serves 8-10 people.
Source: Spices of the World Cookbook, by McCormick Shared by: Sharon Stevens