Coquilles St. Jacques
by laurie mussoline

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Course: Main
Cuisine: French
Food Group: Shellfish
Serves: 6


1 1/2 pound(s) fresh or frozen scallops
3/4 cup(s) dry white wine or chicken broth
1 bay leaf
1/2 tablespoon(s) salt
1 1/2 cup(s) thinlysliced fresh mushrooms
2 tablespoon(s) green onion
1/4 cup(s) butter
6 tablespoon(s) flour
dash white pepper
1/4 teaspoon(s) nutmeg
1 cup(s) light cream
2 tablespoon(s) melted butter
1 cup(s) soft bread crumbs
Thaw scallops, if frozen. Place in saucepan with wine and bay leaf. Simmer about 2 minutes, until scallops turn white. Remove scallops. Pour wine poaching liquid from saucepan into measuring cup. Add enough broth to liquid to bring the two up to the one cup mark. Saute mushrooms and onions in 1/4 cup butter until tender. Stir in flour, pepper and nutmeg. Blend until flour is absorbed. Add reserved poaching liquid and cream. Stir until thick. Add scallops. Warm over low heat. DO NOT BOIL, or mixture will curdle and scallops will toughen. Butter 6 baking shells, ramekins,or custard cups (6oz). Divide mixture evenly among containers. Add bread crumbs to remaining 2 tablespoons of butter. Sprinkle over top of scallop mixture. Bake at 400 degrees about 5-7 minutes, until lightly browned.
Notes:I usually bake in a 11 x 7 baking pan all together then serve it over rice or noodles. Also you can bring the poaching liquid up to a cup with more wine instead of broth.