COQUILLE ST. JACQUES

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COQUILLE ST. JACQUES Equipment: Measuring Spoons Measuring Cup Microwave safe 8 d square dish with cover Wire Whip Wooden Spoon or High Temp Rubber Spatula Ingredients: 1lb sea scallops 500g 1 / 4 cup white wine 50 ml 1 small onion, minced 1 2 tbsp butter or margarine 25 ml 2 tbsp flour 25 ml dash white pepper 3 / 4 cup milk or half and half 175 ml 6 sliced mushrooms 6 1 / 3 cup shredded Swiss cheese 75 ml (1 1 / 3 oz.) (45 g) 1 / 4 cup buttered bread crumbs 50 ml Chopped parsley Procedure: 1. Arrange scallops in an 8" (20 cm) square dish.

2. Pour wine over scallops. 3.

Cover. 4. Cook at P4 5 - 6 minutes, or until scallops are tender; stir once.

5. Drain liquid and reserve 1 / 4 cup (50 ml); let scallops stand, covered. 6.

Cook onion and butter in medium glass bowl at P4 1 - 2 minutes. 7. Stir in flour and pepper.

8. Gradually add milk and reserved liquid; stir until smooth. 9.

Cook at P4 3 1 / 2 - 4 1 / 2 minutes, or until mixture is thickened; stir twice. 10. Stir in mushrooms and cheese; ... more. less.

add scallops.<br><br> 11. Spoon mixture into 2 1 / 2 -quart (2.5 L) shallow oval casserole dish; top with bread crumbs and parsley. Chefs Tip: A classic dish that is usually finished under a broiler to brown 3 you can cPipe d a border of mashed potatoes around the perimeter of the dish and slightly brown them with a torch being careful not to over heat the dish edges.<br><br> Bon Appetite!

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