Seafood - Coquilles St. Jacques

Sea Scallops a la Paris serves 4.

Ingredients

1 1/2 lbs. sea scallops
1 1/2 cups dry white wine
1/2 teaspoon sea salt
1/4 teaspoon white pepper
3 Tablespoons butter
2 Tablespoons flour
1 cup milk
1/2 onion, finely chopped
1/4 cup chopped mushrooms
2 Tablespoons grated swiss cheese
2 Tablespoons bread crumbs

Directions

Combine scallops, wine, salt and pepper in a large saucepan. Slowly bring to a boil and simmer for 5 minutes and then drain the cooking liquid and set aside for use later. Remove the scallops from the pan and cut into 1/2 inch pieces. Heat 2 tablespoons of butter in the saucepan add onions and saute on low until the onions are soft, about 10 minutes. Add flour. Stir in cooking liquid that was set aside and milk. Bring to a boil reduce heat an cook for 3 minutes, stirring constantly. Add scallops and mushrooms. Cook for another 5 minutes stirring occasionally. Remove from heat and add swiss cheese. Mix well. Fill buttered casserole with scallop mixture. Sprinkle with bread crumbs and dot with remaining butter. Broil until top is browned. Serve hot.

ScandinavianSpice.com | 1-877-783-7626