Coquilles saint-jacques au four
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Scallops |
| Salt and pepper | ||
| Mushrooms -- finely chopped | ||
| Parsley -- finely chopped | ||
| Bread Crumbs | ||
| Dry white wine | ||
| Butter | ||
| Lemon juice | ||
| Sprig Parsley | ||
Directions
Wash and drain 2 pounds of scallops and arrange them in scallop shells or ramekins. If sea scallops are used, cut each into 4 pieces. Season the scallops with salt and pepper, cover them with finely chopped mushrooms and parsley, and sprinkle them with bread crumbs. Dot each shell with butter and sprinkle with 1 teaspoon dry white wine. Put the shells on a baking sheet and bake them in a hot oven (400F) for 10 to 12 minutes. Squeeze a few drops of lemon juice over each shell and garnish with parsley sprigs.
Recipe By : The Gourmet Cookbook I
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