Coquille St. Jacques

1 review, 4 star(s). 100% would make again

Ready in 1h

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1/8 ts White pepper
1/4 lb White crab meat
2 c Light cream
2 tb Madiera wine
1/2 lb Scallops; sliced
3 ts Bread crumbs
6 tb Butter
3 tb Flour
1/4 c Onion; finely chopped
1/2 c Mushrooms; sliced
1/2 lb Shrimp; cooked & cleaned
1 ts Salt

Original recipe makes 6



In double boiler melt 4 tbs butter; blend in flour, salt & pepper. Over direct heat gradually add cream, stirring constantly to boiling point. Return to double boiler & cook 5 minutes more. Melt remaining butter in skillet; add scallops & onions & saute. Remove scallops & onions. Add mushrooms & saute 3 minutes. Combine sauce, scallops, mushrooms, shrimp, crab & wine. Mix lightly & taste for seasonings. Spoon into 6 scallops shells or ramekins & sprinkle with bread crumbs. Bake in 400 oven for 10 minutes or until delicately browned. Serve at once. Yields 6 servings. MARY ANN WHALEY From , the Desoto School Mothers Assn, Helena-West Helena, AR 72390. Downloaded from G Internet, G Internet.

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Great flavour. We loved it. I did substitute a small can of condensed milk and topped it up with 2% milk.. (3 servings) Also used the fake crab meat. A little work to make but worth it.
RKG1 8y ago

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