Lunaya Pravda

01 May 2006

Coquille St. Jacques

serves 6

1½ lb. fresh scallops
1 Cup dry white wine
¼ Cup snipped parsley
½ tsp. salt
2 Tbsp. butter
4 oz. sliced mushrooms
2 chopped shallots or scallions
3 Tbsp. butter
3 Tbsp. flour
½ Cup half and half
½ Cup shredded Swiss cheese
1 Cup soft bread crumbs
2 Tbsp. butter, melted

If scallops are large, cut into smaller pieces. Put scallops, wine, parsley and salt into saucepan. Add just enough water to cover the scallops and heat to boiling. Reduce heat and simmer uncovered about 8 minutes, until scallops are done. Remove scallops with a slotted spoon, reserving liquid. Boil reserved liquid until reduced to one Cup. Strain and reserve.

Melt 2 tbsp. butter in saucepan. Sauté mushrooms and onion until tender. Remove from pan. Melt 3 tbsp. butter in pan; stir in flour. Cook on low heat until smooth and bubbly. Add reserved liquid. Cook and stir one minute. Stir in half and half, scallops, mushrooms, onions, and 1/4 Cup cheese. Heat through.

Toss bread crumbs in melted butter. Put scallop mixture into lightly buttered ramekins. Sprinkle with bread crumbs and remaining cheese. Broil until bread crumbs are toasted, about 3-5 minutes.