Coquilles St. Jacques

• 3 Tbsp. butter, divided
• 15 RITZ Crackers, crushed (about 2/3 cup)
• 2 Tbsp. KRAFT Grated Parmesan Cheese
• 6 fresh thyme sprigs
• 2 Tbsp. finely chopped fresh parsley
• 1 lb. sea scallops
• 1 onion, chopped
• 1/2 lb. cremini mushrooms, sliced
• 2 cloves garlic, chopped
• 1/4 cup dry white wine
• 1 tub (10 oz.) PHILADELPHIA Original Cooking Creme

1. Melt 1-1/2 Tbsp.
2. butter; mix with cracker crumbs, Parmesan and herbs.
3. Add 1/2 Tbsp.
4. of the remaining butter to medium skillet; cook on medium-high heat until melted.
5. Add half the scallops; cook 1 min.
6. on each side or until lightly browned on both sides.
7. Remove from skillet; cover to keep warm.
8. Repeat with 1/2 Tbsp.
9. of the remaining butter and remaining scallops.
10. Melt remaining butter in same skillet on medium-high heat Add onions; cook and stir 3 min.
11. Stir in mushrooms and garlic; cook 5 min.
12. or until mushrooms are tender, stirring frequently.
13. Add wine and any liquid released from the scallops; cook 3 min.
14. or until most of the liquid is absorbed.
15. Stir in cooking creme; cook and stir 1 min.
16. on medium-low heat.
17. Return scallops to skillet; cook 4 min., stirring occasionally.
18. Spoon into 4 (8-oz.)
19. ramekins or 9-inch pie plate; sprinkle with crumb mixture.
20. Heat broiler.
21. Broil scallop mixture, 6 inches from heat, 2 min.
22. or until golden brown.

butter, crackers, parmesan cheese, thyme, parsley, onion, cremini mushrooms, garlic, white wine, philadelphia original cooking creme

Taken from www.kraftrecipes.com/recipes/coquilles-st-jacques-121853.aspx (may not work)