Creamy Cheesy Coquilles St. Jacques/ Scallops

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

• Servings: 8
• 1 teaspoon lemon juice
• 1 cup water
• 1/2 teaspoon salt
• 2 lbs scallops (sea or bay)
• 4 tablespoons butter
• 1/4 cup onion, chopped (or shallot)
• 1/4 lb mushroom, sliced
• 1/3 cup flour
• 1 dash pepper
• 1 cup light cream
• 1/2 cup milk
• 1 cup gruyere cheese, shredded
• 1/2 cup wine
• 1 tablespoon lemon juice
• 1 tablespoon parsley, minced
• 1/2 cup seasoned dry bread crumb
• 2 tablespoons butter, melted

Recipe

• 1 lightly grease or butter 8 large scallop shells or 8 small ramekins.
• 2 combine 1 t. lemon juice, water and salt in a saucepan large enough to hold scallops. bring to a boil.
• 3 add scallops and simmer 6 minutes. drain. set aside.
• 4 melt 4 t. butter in saute pan. add onions and mushrooms. saute until wilted and soft.
• 5 whisk in flour and pepper. cook 30 seconds.
• 6 whisk in cream and milk. bring to boil, whisking constantly, until thickened.
• 7 add cheese, wine, 1 t. lemon juice and parsley. whisk and cook until blended and cheese has melted. add scallops.
• 8 divide mixture into 8 shells or ramekins.
• 9 combine bread crumbs and 2 t. melted butter. sprinkle on scallop mixture.
• 10 broil 4" from heat for 2-3 minutes, or until crumbs are brown and sizzling.