MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Coquilles St. Jacques
 Categories: Seafood, Wine, Vegetables, Dairy, Citrus
      Yield: 4 Servings
 
      1 lb Bay scallops, chopped,
           - trimmed, rinsed, patted
           - dry
      1 c  Dry white wine
      2 tb Butter
      2 tb Minced shallots
      2 tb Flour
    1/2 c  Cream -OR-
    1/2 c  Milk
    1/4 c  Milk; additional (optional)
           Salt & pepper
      1 c  Buttered bread crumbs
           Lemon wedges
      4 lg Scallop shells or au gratin
           - dishes -OR-
      9    (to 12) frozen puff pastry
           - shells
 
  SPECIAL EQUIPMENT: 2 stainless steel sauce pans
  
  In a stainless steel or enameled saucepan, combine
  scallops with wine, cover, and bring to a simmer. Poach
  for 2 to 3 minutes. Lift the scallops out with a slotted
  spoon and set aside, but save the poaching liquid.
  
  In a second saucepan, heat butter over medium heat, add
  shallots, and cook until shallots are wilted. Stir in
  flour and cook the mixture for 2 minutes. Remove the pan
  from the heat and whisk in the poaching liquid.
  
  Return the pan to the heat and whisk while cooking until
  the mixture is smooth and has thickened slightly. Add the
  cream (or milk) and cook, stirring until the mixture
  thickens some more. Thin the sauce with milk if desired
  and season to taste with salt and pepper. Add the
  reserved scallops. Stir gently, but well, and spoon the
  mixture into 4 scallop shells or au gratin dishes. Heat
  the shells or dishes under a broiler just long enough to
  brown the tops lightly, if desired.
  
  If using frozen puff pastry shells, bake unthawed for 20
  minutes at 400°F/205°C.
  
  Cut out the center and fill with mixture. Top dish with
  buttered bread crumbs. Bake until bubbly in a 400°F/205°C
  oven for 15 to 20 minutes. Serve with lemon wedges.
  
  * "Coquille St. Jacques" is named for St. James, the
  patron saint of shellfish gatherers whose symbol is
  the scallop shell.
  
  Recipe by Elaine Tammi & Karin A. Tammi
  
  RECIPE FROM: http://www.foodreference.com
  
  Uncle Dirty Dave's Archives
 
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