Coquilles St. Jacques40 Reviews
- Prep: 30 min
- Cook: 20 min
- Ready In: 1 hr
“This is a great elegant dish for a dinner party and can be made ahead...DELICIOUS!” - by DOREENB
Original recipe yields 4 servings
- In small mixing bowl, toss the bread crumbs with 1 tablespoon of melted butter; mix thoroughly and set aside.
- In another small bowl, combine the cheese, mayonnaise, wine and parsley; mix thoroughly and set aside.
- In a skillet over medium heat, saute scallops in 2 tablespoons of melted butter until opaque. Transfer to a plate lined with paper towels. Preheat broiler for medium/high heat.
- Reheat the skillet over medium heat and cook the mushrooms and onion in 2 tablespoons of melted butter until tender. Add cheese mixture and return the scallops to the skillet. Cook until heated through and the cheese is melted. Spoon the mixture into individual ramekins or pour the whole mixture into a 11x7 inch baking dish. Sprinkle the top with bread crumb mixture.
- Broil in a preheated broiler 6 inches from heat for 2 to 4 minutes or until browned.
Amount Per Serving (4 total)
- 888 cal
- 73.7 g
- 19.6 g
Based on a 2,000 calorie diet
Reviews (40)Rate This Recipe
"Took other reviewers' advice and used mostly thick cream with just a spoon or so of mayo to make up the quantity. Apart from that, followed recipe exactly and it was fabulously good. The other half pr..." See moreactically burst into song and said it was the best Coquilles St Jacques he'd ever had. What we both loved about it was that the balance of the wine in the sauce was perfect - sometimes restaurants use so much it's overpowering. Will definitely make again. And again. And again. Thank you."
"Okay, I've got this down now, I've made it a several times since my first review. Here are my changes...1/2 cup mayo, 1/2 cup light sour cream. I use Emmentaler swiss cheese melts very well and is ch..." See moreeaper than Gruyere. If I can't find button mushrooms I use regular sliced mushrooms. I add a little flour and water (before adding the scallops) to the sauce so it's not too runny. And very important...the bread crumbs. I use plain Panko (Japanese style) bread crumbs...so much better than the fine bread crumbs and I squeeze a little lemon juice into the melted butter and Panko crumbs. Let the casserole stand for a few minutes after removing from the oven to allow the sauce to thicken. Better than any restaurant!"
"Delicious! I followed the recipe the way it read the first time and modified it the next. It was unbelievably FANTASTIC this way: Bay scallops, 1/2 C. crumbled Ritz crackers and 1/3 C. Italian seas..." See moreoned bread crumbs for the top, regular grated Swiss, cut the button mushrooms in 1/2 (instead of sliced ones), and cut down on the mayo slightly. Yum, yum, yum. 10 stars :)"
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