Scallops St. Jacques

"From the DC cookbook of Marny Clifford, wife of Clark Clifford"
 
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Ready In:
45mins
Ingredients:
17
Serves:
8-10
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ingredients

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directions

  • Combine wine, onion, parsley and salt in a saucepan.
  • Bring to a boil; add scallops and simmer 2 minutes.
  • Add canned mushrooms with their broth, 2 TBS of the butter and lemon juice.
  • Simmer until the butter is melted.
  • Drain the scallops and mushrooms, saving the liquid!
  • Measure liquid and add enough water to make 2 cups.
  • Melt remaining butter, blend in flour, add scallop liquid and light cream. Cook over low heat, stirring until thickened and smooth.
  • Add garlic, if desired. Add gruyere cheese and pepper. Stir until the cheese melts.
  • Stir in scallop-mushroom muxtire, shrimp and crabmeat.
  • Heat on medium/ medium-low heat until it's at a serving temperature.
  • Turn into a shallow, buttered ovenproof 2-quart casserole (12 x 7 x 2 inches).
  • Sprinkle with buttered bread crumbs and brown under the broiler.
  • NOTE: you can substitute a 5-1/2 oz can of shrimp, drained AND a 7 oz can of crabmeat, drained for the fresh seafood -- .

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RECIPE SUBMITTED BY

56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
 
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