Coquille St. Jacques

• 1 lb. scallops
• 2 Tbsp. minced onion
• 1 Tbsp. butter or margarine
• 1 Tbsp. lemon juice
• 3/4 tsp. salt
• dash of paprika
• 3/4 c. dry white wine
• 1/4 lb. mushrooms (1 1/2 c.), washed, trimmed and chopped
• 1/3 c. butter or margarine
• 1/4 c. all-purpose flour
• 1 c. heavy cream
• 2 tsp. parsley flakes
• 1 Tbsp. butter or margarine
• 1/3 c. bread crumbs

1. If large scallops are used, cut into 3 or 4 pieces.
2. In a medium saucepan, cook and stir minced onions in 1 tablespoon butter until tender.
3. Add scallops, lemon juice, salt, paprika and wine. Simmer uncovered 10 minutes.
4. Add mushrooms; simmer 2 minutes. Drain liquid and set aside.
5. Melt 1/3 cup butter in medium pan over low heat.
6. Blend in flour.
7. Cook over low heat, stirring until smooth and bubbly.
8. Remove from heat.
9. Stir in reserved liquid and heavy cream.
10. Heat to boiling, stirring constantly.
11. Boil and stir 1 minute.
12. Add parsley.
13. Reserving 1/2 cup of sauce in saucepan, pour remainder over scallops, mushrooms mixture.
14. Heat through, stirring frequently.
15. Spoon mixture into 6 individual baking shells.
16. Spread each with 1 tablespoon reserve sauce.
17. Melt 1 tablespoon butter in small skillet and add crumbs, stirring until brown.
18. Place shells on baking sheet and oven broil 5-inches from heat, 5 to 8 minutes until brown.
19. Sprinkle crumbs over top.
20. Makes 6 to 8 servings.

scallops, onion, butter, lemon juice, salt, paprika, white wine, mushrooms, butter, allpurpose, heavy cream, parsley flakes, butter, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=195373 (may not work)