Side Pannel
Coquille St. Jacques
Ingredients List
- 6 tb Butter
- 3 tb Flour
- 1 ts Salt
- 1/8 ts White pepper
- 2 c Light cream
- 1/2 lb Scallops; sliced
- 1/4 c Finely chopped onion
- 1/2 c Sliced mushrooms
- 1/2 lb Shrimp; cooked & cleaned
- 1/4 lb White crab meat
- 2 tb Madiera wine
- 3 ts Bread crumbs
Directions
In double boiler melt 4 tbs butter; blend in flour, salt & pepper. Over
direct heat gradually add cream, stirring constantly to boiling point.
Return to double boiler & cook 5 minutes more. Melt remaining butter in
skillet; add scallops & onions & saute. Remove scallops & onions. Add
mushrooms & saute 3 minutes. Combine sauce, scallops, mushrooms, shrimp,
crab & wine. Mix lightly & taste for seasonings. Spoon into 6 scallops
shells or ramekins & sprinkle with bread crumbs. Bake in 400 oven for 10
minutes or until delicately browned. Serve at once. Yields 6 servings.
MARY ANN WHALEY
direct heat gradually add cream, stirring constantly to boiling point.
Return to double boiler & cook 5 minutes more. Melt remaining butter in
skillet; add scallops & onions & saute. Remove scallops & onions. Add
mushrooms & saute 3 minutes. Combine sauce, scallops, mushrooms, shrimp,
crab & wine. Mix lightly & taste for seasonings. Spoon into 6 scallops
shells or ramekins & sprinkle with bread crumbs. Bake in 400 oven for 10
minutes or until delicately browned. Serve at once. Yields 6 servings.
MARY ANN WHALEY
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