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Home London Broil With Brown Sugar

Coquille St. Jacques Recipe

Ingredients

How to make it

  • Butter 4 large ramekins. Place on baking sheet.
  • Combine scallops, sliced onions, sliced lemons bay leaf wine and water. Bring to a simmer and poach the scallops until firm – 3 minutes. Remove scallops with a slotted spoon.
  • Strain the scallop water into a clean container,
  • In a sauté pan, melt 1 T butter over medium high heat.
  • Add shallots and garlic, cook stirring for 30 seconds.
  • Add mushrooms and sauté for r minutes.
  • Remove with a slotted spoon.
  • Add 2 T butter over medium heat.
  • Add flour and cook stirring constantly for 2 minutes to a light roux.
  • Slowly add poaching liquid, stirring constantly until thickened about 2 minutes.
  • Add milk first and stir until thoroughly mixed, stir in the salt, pepper and cayenne, Whisk well, and then add the lemon juice.
  • Bring to a boil for one minute.
  • Add parsley, green onions simmer for 1 minute.
  • Add cream and Gruyere; stir well and remove from heat.
  • Fold in scallops and mushrooms and pour into ramekins.
  • In a small bowl, combine the bread crumbs, butter, salt, garlic powder, cayenne, oregano, paprika, thyme,black pepper and onion powder. Sprinkle over the scallops/mushrooms and then finish with the Parmesan.
  • Run under broiler until just crisp and brown, being careful not to overcook about 1-2 minutes.
  • Serve immediately.

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The Cook

fewls Helotes, TX

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