Coquilles Saint Jacques

Byerly’s


Ingredients:

1 lb. Fresh mushrooms, sliced
5 Tbsp. Margarine or butter, divided
2 Tbsp. Lemon juice
½ cup dry white wine
½ cup water
1 bay leaf
½ tsp. Salt
¼ tsp. Dried savory, crumbled
1/8 tsp. Black pepper
1 lb. Bay scallops, rinsed, drained
3 Tbsp. flour
1 cup skim milk
½ cup fresh bread crumbs
1 Tbsp. Margarine or butter, melted

Preparation:

In medium skillet, combine mushrooms, 2 Tbsp. Of the margarine and lemon juice. Cook over medium heat, stirring often, until all of the liquid evaporates; set aside. In large saucepan, combine wine, water, bay leaf, salt, savory and pepper; bring to a boil over high heat. Reduce heat to medium; add scallops. Simmer 3 minutes, drain, reserving ¾ cup broth. In medium saucepan, melt remaining 3 Tbsp. Margarine; stir in flour until smooth. Gradually whisk in reserved scallop broth and half-and-half. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in scallops and mushrooms; spoon into 4 individual baking dishes. Combine bread crumbs and 1 Tbsp. Melted margarine; spoon on top. Bake until bubbly and crumbs are golden brown (about 10 minutes). Makes 4 servings.