Rich, creamy and delicious, my version of Coquilles Saint Jacques is easy to make! When I smell this dish cooking, I feel like company is coming. I can hear the doorbell ringing and the warm hugs as everyone spills through the door. I used to make this on special occasions but with this easier version, I make and enjoy it more often. Be sure to make extras…everyone always asks for seconds!
- 1-1/2 lb bay scallops or shrimp (peeled, de-viened, tail off)
- 1 cup dry white wine, nonalcoholic white wine or chicken broth
- 1/4 cup chopped parsley
- 1/2 teaspoon salt
- 2 tablespoons butter or margarine
- 6 oz mushrooms, sliced (2 cups)
- 2 shallots or green onions, chopped (2 to 3 tablespoons)
- 3 + 2 additional tablespoons butter or margarine
- 3 tablespoons all purpose flour
- 1/2 cup half-and-half
- 1/2 cup shredded Swiss Cheese (regular or light)
- 1 cup Panko Bread Crumbs
1 .Lightly grease six 4-inch baking shells or ceramic ramekins with butter.
2. In a 3-quart saucepan, place scallops, wine, parsley and salt. Add just enough water to cover scallops. Heat to boiling; reduce heat to low. Simmer uncovered about 6 minutes or until scallops are white.
3. Remove scallops with slotted spoon; reserve liquid. Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and reserve.In same saucepan, melt 2 tablespoons butter over medium heat.
4. Cook mushrooms and shallots in butter 5 to 6 minutes, stirring occasionally, until mushrooms are tender.
5. Remove from sauce pan. In same saucepan, melt 3 tablespoons butter over medium heat. Stir in flour. Cook, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in reserved liquid. Heat to boiling, stirring constantly; cook and stir 1 minute.
5 .Stir in half-and-half, scallops, mushroom mixture and 1/4 cup of the cheese; heat through.
6. In small bowl, toss bread crumbs and 2 tablespoons melted butter.
7. Divide scallop mixture among baking shells. Sprinkle with remaining 1/4 cup cheese and the bread crumbs.Set oven control to broil. Broil baking shells with tops 5 inches from heat 3 to 5 minutes or until crumbs are toasted.