Coquilles St. Jacques

• 1 lb sea scallops
• 1 lb fresh mushrooms
• 5 tablespoons margarine, divided
• 1 lemon, juice of
• 1 cup dry white wine
• 14 teaspoon thyme
• 1 bay leaf
• 12 teaspoon salt
• 18 teaspoon pepper
• 3 tablespoons flour
• 1 cup half-and-half
• 34 cup soft breadcrumbs, buttered with
• butter

1. Defrost scallops if frozen, cut in 4ths.
2. Slice or chop mushrooms; cook in 2 tablespoons of butter and lemon juice until golden brown, stirring often.
3. Combine wine, thyme, bay leaf, salt and pepper in large saucepan; add scallops; cook over medium heat for 10 minutes.
4. Drain, saving 1 cup broth.
5. Make a white sauce with remaining butter, flour, scallop broth and half and half.
6. Add scallop mixture and mushrooms to sauce; spoon into 6 scallop shells; top with buttered crumbs.
7. Bake in 400 oven, until crumbs are golden brown, about 10 minutes.
8. This recipe can be made ahead of time and heated at meal time.

scallops, mushrooms, margarine, lemon, white wine, thyme, bay leaf, salt, pepper, flour, breadcrumbs, butter

Taken from www.food.com/recipe/coquilles-st-jacques-238408 (may not work)