Coquilles St. Jacques
- Ready In:
- 16mins
- Ingredients:
- 11
- Yields:
-
5 dozen
ingredients
- 6 tablespoons butter or 6 tablespoons margarine, divided
- 3 tablespoons flour
- 2 cups half-and-half
- 1 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1 lb bay scallop
- 1⁄4 cup finely chopped green onion
- 1⁄2 cup chopped fresh mushrooms
- 1⁄2 lb fresh crabmeat, drained and flaked
- 3 tablespoons dry white wine or 3 tablespoons dry vermouth
- 4 (2 1/8 ounce) packages frozen miniature phyllo cups, thawed
directions
- Melt 3 tablespoons butter in heavy saucepan over low heat. Add flour, stirring until smooth; cook 1 minute stirring constantly. Gradually add half and half; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in salt and white pepper; set aside.
- Melt remaining 3 tablespoons butter in large skillet over medium heat. Add scallops and green onions; cook 3 minutes, stirring constantly. Add mushrooms and cook 3 minutes more.
- Stir cream sauce, crabmeat, and wine into the scallop mixture. Cook just until thoroughly heated.
- To serve, spoon about 1 tablespoon seafood mixture into each shell.
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RECIPE SUBMITTED BY
southern chef in lo
white springs, FL
I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.