Tuesday, May 13, 2014

Coquille St. Jacques Scallops (1968)

  • 1 1/2 lbs sea scallops, cut into pieces
  • Meat from 1 crab, or 1 can crab meat
  • 1 1/2 cups dry white wine
  • 1 cup milk
  • 1 cup mushrooms, coarsely chopped
  • 3 tbspns cheese, grated
  • 1 tbspns bread crumbs
  • 2 tbspns flour
  • 1/2 tspn salt
  • 1/4 tspn white pepper
Place scallops, wine, salt and pepper in large heavy saucepan; bring to a boil.  Reduce heat; simmer for 5 minutes. Drain; reserve iquid.

Heat 2 tablespoons butter in heavy saucepan; add flour, reserved liquid and milk.  Cook for 3 minutes, stirring constantly. Add scallops, crab and mushrooms.  Cook for 5 minutes, stirring constantly.  Remove from heat. Stir in cheese. Correct seasonings, to taste.  

Fill individual shells or casseroles with mixture. Sprinkle with bread crumbs and dot with remaining butter.  Broil until brown. Serves 4 to 6.

(Origin - "The Panhellenic Cookbook: Meats" gathered by the Montgomery, Alabama Panhellenic Council, 1968. Recipe by Alice Weber Johnson of Carmel Valley, California, Pi Beta Phi.)

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