COQUILLES ST. JACQUES
Scallops in shells; an elegant, sit-down appetizer. Simple and
can be prepared ahead; fill shells and refrigerate or freeze. Makes 6 appetizers.
|1||small onion, sliced||1|
|1||stalk celery, cut up||1|
|1/2 cup||white wine||125 mL|
|1 cup||water||250 mL|
|1 lb||scallops quartered if large||450 g|
|1/4 cup||butter||50 mL|
|1/4 cup||finely chopped onions||50 mL|
|1/2 cup||mushrooms, sliced||125 mL|
|1/4 cup||flour||50 mL|
|dash of pepper|
|1 cup||light cream||250 mL|
|1/2-1 cup||optional gruyere cheese||125-250 mL|
|2 tbsp||dry white wine||25 mL|
|1/2 cup||reserved court bouillon||125 mL|
|1 tbsp||chopped parsley||25 mL|
|3/4 cup||bread crumbs||175 mL|
|3/4 cup or less||parmesan cheese||175 mL|
|2-3 tbsp||melted butter||25-50 mL|
In medium saucepan, combine water, onion, celery, bay leaf and lemon, bring to boil, reduce
heat, simmer uncovered for 10 minutes. Add 1/2 cup [125 mL] wine. Add washed and drained scallops, gently simmer
covered for 6 minutes, or till tender. Drain, reserve liquid. Set scallops aside.
SAUCE Melt butter in med. saucepan, sauté chopped onions and mushrooms stirring until tender, about 5 min. Remove from heat; stir in flour and pepper to blend well. Gradually stir in cream. Bring to boil, stirring.
Reduce heat, simmer stirring frequently, until thick, 4-5 min. Add cheese, stir till melted. Remove from heat. Stir in 2 tbsp [25 mL] white wine, 1/2 cup [125 mL]court bouillon and the parsley; add scallops, mix well. Divide into six scallop shells.
TOPPING Toss bread crumbs and cheese with melted butter. Scatter over top.
Place scallop shells on cookie sheet. Broil 4 inches from heat until golden-brown and hot-2 to 3 minutes. If frozen thaw then bake in 400°F [200°C] oven for 15 to 20 minutes until browned.