Coquille st. jaques

6 servings

Ingredients

Quantity Ingredient
1 pounds Fresh scallops
1 cup Dry sherry
½ Bay leaf
½ pounds Fresh mushrooms
2 tablespoons Butter or margerine
¼ teaspoon Paprika
dash Cayenne, optional
1 tablespoon Lemon juice
2 tablespoons Diced onion
½ teaspoon Salt
⅛ teaspoon Pepper
1½ tablespoon Flour
1 tablespoon Parmesan Cheese
3 tablespoons Bread crumbs

Directions

TOPPING

On medium power (60%), cook scallops, covered with ¼ cup of the sherry and the bay leaf for 5-6 minutes until scallops are tender and white. Stir once during cooking. Drain liquid off scallops and reserve ¼ cup. Discard bay leaf. In a 1 quart glass measuring cup heat the butter, onion, and mushrooms for one minute, stir in flour, salt and pepper. Gradually add the remaining wine, reserved ¼ cup broth and lemon juice, stirring until smooth. Cook 3-4 minutes until mixture is thickened, stirring every minute. Pour over scallops, cover and heat 1-2 minutes until hot through, still on medium power.

Sprinkle with topping and let rest covered for 3-4 minutes before serving.

1 serving = 2 fat-meat exchange : ½ bread exchange

: 1 fat exchange

: 190 calories

: 8 g carbohydrate

: 15 g protein

: 11 g fat

Submitted By JANE KNOX On 10-21-94

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