Coquilles Saint-Jacques Au Four

Course : Seafoods
Serves: 1
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2 pounds scallops
1 teaspoon salt and pepper
1 pint mushrooms -- finely chopped
1 bunch parsley -- finely chopped
1 Cup bread crumbs
1 Cup dry white wine
1/2 Cup butter
2 tablespoons lemon juice
1 sprigs parsley

Preparation / 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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