Recipes I

COQUILLES ST. JACQUES

1 lb

Scallops, washed and drained

1/4 c

Butter

1/4 c

Onion, chopped fine

1/4 lb

Sliced Mushrooms

1/4 c

Flour

1 c

Cream, light or heavy

1 c

Grated White Cheese, Gruyere or other Swiss

1/4 c

Dry White Wine

1/4 c

Court Bouillon or Chicken Broth

2 T

Chopped Parsely

Black Pepper

Saute onion and sliced mushrooms in butter, stirring until tender. Remove from heat: stir in flour and a good dash of pepper and blend well. Gradually stir in cream. Return to heat and bring to boil, stirring constantly. Reduce heat and cook, stirring frequently, until quite thick, abut 4 to 5 minutes. Add grated cheese and stir until melted. Remove from heat. Stir in wine, broth and parsley. Add scallops and mix well.

Divide into individual scallop shells, about six, depending on size. If desired, top with a sprinkle of paprika or a slice or two of julienned red bell pepper.

BAY SCALLOPS DIJON WITH LINGINE

1/4 lb

Bay Scallops

1 lb

Linguine

1/2 t

Extra Virgin Olive Oil

1 med

Red Bell Pepper, julienned

1 c

Red Onion, julienned

1/2 t

Garlic, minced

2/3 c

White Wine

3 T

Dijon Mustard

1/4 c

Chopped Parsley

Prepare linguine according to package instructions. Over medium heat, saute bell pepper, onion and garlic until soft. Add scallops and cook for another minute or so. Add wine and simmer two minutes. Stir in mustard and parsley. Heat thoroughly and serve over linguine.

SCALLOPS FLORENTINE

1/2 lb

Bay Scallops

1 10-oz pkg

Frozen Chopped Spinach

1/4 c

Water

2 T

Dry White Wine

1/4 t

Salt

1/4 t

Dried Tarragon, crushed

Dash

Pepper

Clove Garlic

1/3 c

Evaporatede Whole or Skim Milk

4 t

Flour

2 T

Grated Parmesan Cheese

Cook spinach according to package directions; salt lightly, drain well and keep warm. Meanwhile, in a medium skillet, combine water, wine, salt, tarragon, pepper and garlic. Bring to a boil. Add scallops. Cover and simmer for two minutes or until scallops are opaque. Remove scallops with a sloted spoon.

In a small bowl, combine milk and flour. Stir into liquid in skillet. Cook and stir till thickened and bubbly. Pour sauce over spinach, sprinkle the Parmesan cheese over the sauce and place under a hot broiler until browned. This dish can be served either appetizer-style, on four imitation scallop shells, or else in a shallow casserole. Either way, it can do double duty as a main serving or an appetizer.