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Suggest a better descriptionCombine chicken broth, wine, water, shallots, celery, parsley, bay leaf, peppercorns, salt & thyme in large saucepan; bring to boil. Reduce heat & let simmer, uncovered, 15 minutes: strain. Return liquid to saucepan; add scallops & mushrooms. Cover & simmer 5 minutes. Remove scallops & mushrooms; set aside. Quickly boil remaining liquid until reduced to 1 cup. Melt margarine inmedium sized saucepan; blend in flour & cook over low heat until mixture is smooth & bubbly. Remove from heat: gradually stir in milk & reduced liquid. Return to heat & bring to boil, stirring constantly; boil 1 minute. Remove from heat. Combine beaten egg yolks & heavy cream; gradually stir in 1/4 cup hot sauce. Quickly stir egg cream mixture back into remaining hot sauce; return to heat 30 seconds, stirring constantly. Remove excess liquid from scallops & mushrooms; pour sauce over scallops & mushrooms, stirring together gently. Spoon mixture into 8 scallop shells or shallow greased baking dishes; sprinkle with cheese. Place shells on broiler rack; broil 7" from heat until sauce is bubbly & top is lightly browned, about 5 minutes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Serving Size: 1 Serving (1758g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2391 | ||
Calories from Fat: 1152 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 128g | 171 % | |
Saturated Fat 35.8g | 179 % | |
Monounsaturated Fat 52.1g | ||
Polyunsanturated Fat 31.8g | ||
Cholesterol 393.2mg | 121 % | |
Sodium 4096.8mg | 141 % | |
Potassium 4363mg | 115 % | |
Total Carbohydrate 124.6g | 37 % | |
Dietary Fiber 23.3g | 93 % | |
Sugars, other 101.3g | ||
Protein 182.8g | 261 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2391
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