Coquille St Jaques
Ingredients
Scallops:
1 lb. fresh scallops
1 C. dry sherry
1/2 bay leaf
1/2 lb. fresh mushrooms
1 Tbsp. butter, or margarine
1 Tbsp. lemon juice
2 Tbsp. diced onion
1/2 tsp. salt
1/8 tsp. pepper
1-1/2 Tbsp. flour
Topping:
1/4 tsp. paprika
dash cayenne (optional)
1 b parmesan cheese
3 Tbsp. breadcrumbs
Cooking Instructions
On medium power (60 percent), cook scallops, covered with 1/4 C. of sherry and the bay leaf for 5 to 6 minutes until scallops are tender and white. Stir once during cooking. Drain liquid off scallops and reserve 1/4 C.. Discard bay leaf. In a 1-quart glass measuring C., heat butter, onion, and mushrooms for 1 minute. Stir in flour salt and pepper. Gradually, add the remaining wine, reserved 1/4 C. broth, and lemon juice, stirring until smooth. Cook 3 to 4 minutes until mixture is thickened, stirring every minute. Pour over scallops. Cover and heat 1 to 2 minutes until hot through, still on medium power. Sprinkle with topping and let rest, covered, for 3 to 4 minutes before serving.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)