Creamed Scallops In Wine Sauce (Coquilles St. Jacques)

Course : Seafoods
Serves: 4
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1/2 pound frozen scallops
1 tablespoon butter or margarine
1 tablespoon finely chopped onion
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
4 pieces few leaves dried marjoram -- crushed
1 dash paprika
6 tablespoons white wine
4 ounces mushroom stems and pieces, -drained
3 tablespoons butter or margarine
2 tablespoons flour
1/2 cup heavy cream
1 teaspoon parsley -- finely chopped

Preparation / Directions:

1. If scallops are frozen, partially defrost according to package directions. 2. In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole place the 1 tablespoon butter or margarine and onion. Heat, uncovered. in Microwave Oven 1 minute or until onion is tender. 3. Add scallops. lemon juice, salt, marjoram, paprika and wine. Stir to combine. Heat. covered, in Microwave Oven 3 minutes. 4. Add mushrooms and heat. covered. in Microwave Oven 1 minute or until scallops are tender. Do not overcook scallops as they will become tough. 5. Drain liquid and reserve. Set scallops and liquid aside. 6. Melt the 3 tablespoons of butter or margarine in a small heat- resistant. non-metallic bowl in Microwave Oven 30 seconds. Blend in flour. 7. Gradually stir in reserved scallop liquid and cream. 8. Heat, uncovered in Microwave Oven 2 minutes or until thickened and smooth. Stir in parsley. 9. Combine reserved scallop mixture and sauce. Spoon mixture into 4 serving shells or small non-metallic ramekins. 10. Heat, uncovered, in Microwave Oven 3 minutes. If browning is desired, place under broiler of conventional oven several minutes or until lightly browned.

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