Coquille St. Jaques

Servings: 6
Ingredients:

----------------------------------SCALLOPS----------------------------------
1 lb Fresh scallops;                     1 tb Lemon juice;
1 c  Dry sherry;                         2 tb Diced onion;
1/2    Bay leaf;                         1/2 ts Salt;
1/2 lb Fresh mushrooms;                  1/8 ts Pepper;
2 tb Butter or margerine;            1 1/2 tb Flour;

———————————-TOPPING———————————-
1/4 ts Paprika; 1 tb Parmesan Cheese;
ds Cayenne; optional 3 tb Bread crumbs;

On medium power (60%), cook scallops, covered with 1/4 cup of the sherry
and the bay leaf for 5-6 minutes until scallops are tender and white. Stir
once during cooking. Drain liquid off scallops and reserve 1/4 cup. Discard
bay leaf. In a 1 quart glass measuring cup heat the butter, onion, and
mushrooms for one minute, stir in flour, salt and pepper. Gradually add the
remaining wine, reserved 1/4 cup broth and lemon juice, stirring until
smooth. Cook 3-4 minutes until mixture is thickened, stirring every minute.
Pour over scallops, cover and heat 1-2 minutes until hot through, still on
medium power. Sprinkle with topping and let rest covered for 3-4 minutes
before serving.

1 serving = 2 fat-meat exchange 1/2 bread exchange 1 fat exchange 190
calories; 8 g carbohydrate; 15 g protein; 11 g fat

Posted by Jane Knox

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