Coquille St. Jaques Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
SCALLOPS
1 lbs: Fresh scallops,
1 tbsp: Lemon juice,
1 cup: Dry sherry,
2 tbsp: Diced onion,
1/2: Bay leaf,
1/2 tsp: Salt,
1/2 lbs: Fresh mushrooms,
1/8 tsp: Pepper,
2 tbsp: Butter or margerine,
1 1/2 tbsp: Flour,
TOPPING
1/4 tsp: Paprika,
1 tbsp: Parmesan Cheese,
ds Cayenne, optional
3 tbsp: Bread crumbs,
Directions:
On medium power (60%), cook scallops, covered with 1/4 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 1/4 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 1/4 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 + 1/2 bread exchange + 1 fat exchange 190
calories; 8 g carbohydrate; 15 g protein; 11 g fat
Posted by Jane Knox
Source from luhu.jp
and the bay leaf for 5-6 minutes until scallops are tender and white. Stir
once during cooking. Drain liquid off scallops and reserve 1/4 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 1/4 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 + 1/2 bread exchange + 1 fat exchange 190
calories; 8 g carbohydrate; 15 g protein; 11 g fat
Posted by Jane Knox
Source from luhu.jp