Coquilles St. Jacques

A la Parisienne - popular version of a traditional baked scallop recipe

• Ready In: 50 mins
• Serves: 6

Ingredients

• SCALLOP MIXTURE

• 1  lb  deep sea scallops
• 2  tablespoons  minced onions
• 1  tablespoon butter or 1  tablespoon margarine
• 1  tablespoon lemon juice
• 3⁄4 teaspoon salt
• 1⁄8 teaspoon marjoram leaves
• 1  dash paprika
• 3⁄4 cup dry white wine
• 1 1⁄2 cups mushrooms, coarsely chopped

• SAUCE MIXTURE

• 1⁄3 cup butter or 1⁄3 cup margarine
• 1⁄4 cup flour
• 1  cup  whipping cream
• 2  teaspoons  fresh snipped parsley

• CRUMB TOPPING

• 1  tablespoon butter or 1  tablespoon margarine
• 1⁄3 cup  breadcrumbs

Directions

1. If using large scallops, cut into 3 or 4 pieces.
2. In med. saucepan, cook and stir onion in butter until tender.
3. Add scallops, lemon juice, salt, marjoram leaves, paprika, and wine; simmer uncovered 10 minutes.
4. Add mushrooms; simmer 2 minutes longer.
5. Drain liquid from scallop mixture; set aside.
6. Melt 1/3 cup butter in medium saucepan over low heat.
7. Stir in flour.
8. Cook over low heat until mixture is smooth and bubbly.
9. Remove from heat; Stir in reserved liquid and cream.
10. Heat to boiling, stirring constantly.
11. Boil and stir for 1 minute, then add parsley.
12. Reserve 1/2 cup sauce; Add the rest to the scallop and mushroom mixture.
13. Heat through, stirring often.
14. Spoon scallop mixture into six individual baking dishes; spread each with 1 tbs.
15. reserved sauce.
16. Melt 1 tbs. butter in small skillet; add bread crumbs, stirring until brown.
17. Place baking dishes on baking sheet.
18. Set oven to"broil"; broil dishes 6 inches from heat 5 to 8 minutes or until bubbly and brown.
19. Sprinkle crumbs over the tops and serve.