Prep 10 mins
Cook 30 mins
I am allergic to scallops (love them, just can't eat them). This is an adaptation of a recipe to use ingredients I can have. Also good if you can't get scallops.
- 1 1⁄2 lbs thick white fish such as haddock or 1 1⁄2 lbs halibut
- 1⁄2 cup dry white wine
- 1⁄2 teaspoon parsley
- 1⁄2 teaspoon salt
- 2 tablespoons grated onions
- 1⁄4 lb mushroom, sliced very thinly
- 6 tablespoons butter
- 1⁄4 lemon
- 2 cups milk
- 3 tablespoons flour
- 3⁄4 cup fine breadcrumbs
- 1⁄3 cup grated cheese, american,cheddar,jack,mozzarella most types will work
- Cut the fish into 1" chunks being careful to remove all bones.
- Put the mushrooms in a small nonstick pan with 1 tbsp butter and the juice of 1/4 lemon.
- Cover and simmer at low heat until tender.
- Melt 3 tbsp butter in a pot and mix in the flour until smooth.
- Add the milk and cream gradually, stirring each bit until smooth.
- Cook until thickened.
- Remove from heat.
- Simmer the fish in the wine, parsley, onion and salt, until barely done.
- Be careful not to break up or overcook.
- Arrange the fish either in individual baking dishes, or a casserole.
- Top with the mushrooms, and then the sauce.
- Toss the breadcrumbs with 2 tbsp melted butter and mix with grated cheese.
- Sprinkle evenly on top of sauce.
- Heat 15 minutes in a 350F oven.
- Brown under broiler for several minutes (if required) to brown.
My wife is slightly allergic to scallops so I tried this for her. We both liked it a lot!
I, too, am allergic to scallops and try to vary the Coquilles St. Jacques recipe to accommodate me. I do prepare "Coquilles" for dinner guests, prepare the same sauce, substitute the scallops for shrimp, lobster, mahi mahi, or other thick firm fish. This recipe is an excellent variation on a popular theme. Quite simple to prepare; the flavour is lovely. I have transferred this recipe to my cook book. Thanks for the variation.
Fantastic recipe. I used shrimp and crab and it turned great.