Side Pannel
Coquilles Saint-Jacques Au Four
Coquilles Saint-Jacques Au Four
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 2 lb Scallops
- Salt and pepper
- Mushrooms -- finely chopped
- Parsley -- finely chopped
- Bread Crumbs
- Dry white wine
- Butter
- Lemon juice
- Sprig Parsley
Directions
Wash and drain 2 pounds of scallops and arrange them in scallop shells or
ramekins. If sea scallops are used, cut each into 4 pieces. Season the
scallops with salt and pepper, cover them with finely chopped mushrooms and
parsley, and sprinkle them with bread crumbs. Dot each shell with butter
and sprinkle with 1 teaspoon dry white wine. Put the shells on a baking
sheet and bake them in a hot oven (400F) for 10 to 12 minutes. Squeeze a
few drops of lemon juice over each shell and garnish with parsley sprigs.
ramekins. If sea scallops are used, cut each into 4 pieces. Season the
scallops with salt and pepper, cover them with finely chopped mushrooms and
parsley, and sprinkle them with bread crumbs. Dot each shell with butter
and sprinkle with 1 teaspoon dry white wine. Put the shells on a baking
sheet and bake them in a hot oven (400F) for 10 to 12 minutes. Squeeze a
few drops of lemon juice over each shell and garnish with parsley sprigs.
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