Coquilles St. Jacques

Total Time: 50 mins Preparation Time: 45 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 1 lb scallops
• 2 tablespoons minced onions
• 1 tablespoon butter or 1 tablespoon margarine
• 1 tablespoon lemon juice
• 3/4 teaspoon salt
• 1/8 teaspoon marjoram leaves
• 1 dash paprika
• 3/4 cup dry white
• 1 1/2 cups mushrooms, coarsely chopped
• 1/3 cup butter or 1/3 cup margarine
• 1/4 cup flour
• 1 cup whipping cream
• 2 teaspoons fresh snipped parsley
• 1 tablespoon butter or 1 tablespoon margarine
• 1/3 cup breadcrumbs

Recipe

• 1 if using large scallops, cut into 3 or 4 pieces.
• 2 in med. saucepan, cook and stir onion in butter until tender.
• 3 add scallops, lemon juice, salt, marjoram leaves, paprika, and ; simmer uncovered 10 minutes.
• 4 add mushrooms; simmer 2 minutes longer.
• 5 drain liquid from scallop mixture; set aside.
• 6 melt 1/3 cup butter in medium saucepan over low heat.
• 7 stir in flour.
• 8 cook over low heat until mixture is smooth and bubbly.
• 9 remove from heat; stir in reserved liquid and cream.
• 10 heat to boiling, stirring constantly.
• 11 boil and stir for 1 minute, then add parsley.
• 12 reserve 1/2 cup sauce; add the rest to the scallop and mushroom mixture.
• 13 heat through, stirring often.
• 14 spoon scallop mixture into six individual baking dishes; spread each with 1 tbs.
• 15 reserved sauce.
• 16 melt 1 tbs. butter in small skillet; add bread crumbs, stirring until brown.
• 17 place baking dishes on baking sheet.
• 18 set oven to"broil"; broil dishes 6 inches from heat 5 to 8 minutes or until bubbly and brown.
• 19 sprinkle crumbs over the tops and serve.