Scallops St. Jacques

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“From the DC cookbook of Marny Clifford, wife of Clark Clifford”

Ingredients Nutrition


  1. Combine wine, onion, parsley and salt in a saucepan.
  2. Bring to a boil; add scallops and simmer 2 minutes.
  3. Add canned mushrooms with their broth, 2 TBS of the butter and lemon juice.
  4. Simmer until the butter is melted.
  5. Drain the scallops and mushrooms, saving the liquid!
  6. Measure liquid and add enough water to make 2 cups.
  7. Melt remaining butter, blend in flour, add scallop liquid and light cream. Cook over low heat, stirring until thickened and smooth.
  8. Add garlic, if desired. Add gruyere cheese and pepper. Stir until the cheese melts.
  9. Stir in scallop-mushroom muxtire, shrimp and crabmeat.
  10. Heat on medium/ medium-low heat until it's at a serving temperature.
  11. Turn into a shallow, buttered ovenproof 2-quart casserole (12 x 7 x 2 inches).
  12. Sprinkle with buttered bread crumbs and brown under the broiler.
  13. 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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