Coquille Sainte Jacques
Coquille Sainte Jacques is an impressive dinner. Made with 2 lb. scallops (bay if possible), 1 pt. dry white wine, pinch of salt, 4 tbsp. butter or margarine and salt and pepper to taste, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Heat wine; add washed scallops with a pinch of salt.
If bay scallops are unavailable, cut scallops in 2 or 3 pieces.
Simmer about 10 minutes or until scallops turn very white.
Drain and reserve liquid.
In saucepan, melt butter.
Add onions, mushrooms, parsley, thyme, marjoram, salt and pepper to taste.
When onions and mushrooms are tender, add flour.
Stir until smooth.
Add reserved liquid and cream slowly; allow to cook until sauce thickens.
Add scallops and paprika; blend well.
π· Perfect Pairings
Complete your meal with these
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