Coquilles St. Jacques

Ingredients

servings
  • ¾ cup water
  • ¼ cup sauterne
  • ½ tsp salt
  • pinch cayenne
  • ¾ lb fresh scallops
  • 2 tbsp butter
  • 1 small onion chopped
  • ½ clove garlic
  • 2 tbsp flour
  • ¼ tsp lemon juice
  • 1 egg yolk
  • ½ cup cereal cream
  • 1 tsp parsley
  • ¾ cup buttered crumbs
  • 2 tbsp parmesan cheese

Directions

  1. Heat the water, wine, salt, and cayenne in skillet. Add scallops and simmer 10 min. Drain, save water.
  2. Dice scallops and set aside. Melt butter in skillet, add onion and garlic, sauté until tender. Stir in flour and reserve liquid. Cook, stirring until thick. Add lemon and egg yolk blended with cream. Cool and stir 3 min. Add parsley and diced scallops. Spoon into shells, top with crumbs and cheese.
  3. Bake in 400 degree oven 3 to 5 min, just until browned. Can be prepared ahead, add topping at last and bake.