Conquilles St. Jacques (Scallops)
Melissa Butscher
ingredients
- 1 tsp. lemon juice
- 1/2 tsp. salt
- 2 lbs. scallops (washed)
- 4 tbsp. butter
- 1/2 c. chopped onions
- 1/2 lb. mushrooms, sliced
- 1/3 c. flour
- Pepper
- 1 c. light cream
- 1/2 c. milk
- 1/2 c. white wine
- 1 tbsp. lemon juice
- Chopped parsley
- Bread crumbs
- 1 c. grated Gruyere
directions
- 1
Bring to a boil 1 cup water, 1 teaspoon lemon juice and salt. Add scallops; simmer 6 minutes. Drain on towel.
- 2
In 4 tablespoons of hot butter, saute onions and mushrooms. Remove from heat, stir in flour and pepper until blended. Gradually stir in cream and milk.
- 3
Bring to boiling, stirring. Reduce heat and simmer until thick, 4-5 minutes. Add cheese and stir until melted.
- 4
Stir in wine, lemon juice and parsley; add scallops.
- 5
Sprinkle bread crumbs over scallops.
- 6
Broil 4 inches from heat until golden brown.
Source: Melissa Butscher
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