Recipe for cooking scallops and mushrooms in wine sauce

Recipes from France :: French Main Dish Seafood

Coquille is the French word for "shell." Coquilles Saint-Jacques is the French name for "scallops."

2 (12 ounce) pkg. frozen scallops,
    thawed, or 1 1/2 pound fresh scallops
1 c. dry white wine
1/4 c. minced parsley
1/2 tsp. salt
2 Tbsp. butter or butter-replacement
4 oz. mushrooms, sliced (2 c.)
2 scallions or shallots, chopped
3 Tbsp. butter or butter-replacement
3 Tbsp. flour
1/2 c. half-and-half
1/2 c. shredded Swiss cheese
1 c. soft bread crumbs
2 Tbsp. butter or butter-replacement, melted

If scallops are large, cut into 1-in. pieces. Place scallops, wine, parsley and salt in 3-quart saucepan. Add just enough water to cover scallops. Heat to boiling; reduce heat. Simmer uncovered or without a lid until scallops are tender, about 8 mins. Remove scallops with slotted spoon; reserve liquid. Heat reserved liquid to boiling. Boil until reduced to 1 c.. Strain and reserve.

Heat 2 Tbsp. butter in 3-quart saucepan until melted. Cook and stir mushrooms and shallots in margarine until tender, 5 to 6 mins. Remove from pan. Add 3 Tbsp. butter; heat until melted. Remove from heat; stir in flour. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat; stir in reserved liquid. Cook and stir 1 minute. Stir in half-and-half, scallops, mushrooms, shallots and 1/4 c. of the cheese; heat until hot.

Toss bread crumbs in melted butter. Lightly brush 5 or 6 baking shells or ramekins with margarine. Divide scallop mixture among baking shells. Sprinkle and distribute with remaining cheese and the crumbs.

Set oven to broil or 550 degrees fahrenheit. Broil 5 in. from heat until crumbs are toasted, 3 to 5 mins.

Yields 6 servings.