Coquilles Saint Jacques

Coquilles Saint Jacques

Try a French classic - scallops in a creamy wine sauce, topped with breadcrumbs, cheese, then browned under a broiler.

Prep Time

45

Minutes

Total Time

1:05

Hr:Mins

Makes

6

servings

1 1/2
lb bay scallops*
1
cup dry white wine, nonalcoholic white wine or chicken broth
1/4
cup chopped fresh 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
tablespoons butter or margarine
3
tablespoons Gold Medal® all-purpose flour
1/2
cup half-and-half
1/2
cup shredded Swiss cheese (2 oz)
1
cup soft bread crumbs (about 1 1/2 slices bread)
2
tablespoons butter or margarine, melted
  1. Lightly grease six 4-inch baking shells or ceramic ramekins** with butter. Place in 15x10x1-inch pan.
  2. In 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.
  4. In same saucepan, melt 2 tablespoons butter over medium heat. Cook mushrooms and shallots in butter 5 to 6 minutes, stirring occasionally, until mushrooms are tender. Remove from saucepan.
  5. 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. 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. Divide scallop mixture among baking shells. Sprinkle with remaining 1/4 cup cheese and the bread crumbs.
  7. Set oven control to broil. Broil baking shells with tops 5 inches from heat 3 to 5 minutes or until crumbs are toasted.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Coquilles is French for “shell” or “scallop.” Look for cleaned authentic or porcelain look-alike scallop shells in kitchenware or gourmet food shops; both can be used in the oven.
Substitution
*2 packages (12 oz each) frozen scallops, thawed, can be substituted for the fresh scallops.
Success
**Do not use glass custard cups or glass pie plates; they cannot withstand the heat from the broiler and may break.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 340
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 10g,
    • Trans Fat 1g),
  • Cholesterol 80mg;
  • Sodium 630mg;
  • Total Carbohydrate 19g
    • (Dietary Fiber 1g,
    • Sugars 3g),
  • Protein 20g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 2 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.