Coquilles St Jacques

Coquilles St Jacques

2 tbsp butter

3/4 lb scallops, cut up

2 tbsp butter

1/2 cup mushrooms, sliced

1 green onion or white, chopped

1 tbsp minced garlic

1/4 cup white wine

2 tbsp butter

2 tbsp flour

1/2 tsp salt

1/8 tsp pepper

1 cup half cream

1/8 tsp paprika

3 tbsp bread crumbs

2 tsp butter, melted

1/4 cup Parmesan cheese, grated or shredded cheddar or gruyere 

Combine butter and scallops in frying pan. Sautée for about 2 minutes. Divide among individual serving dishes. 

Put second amount of butter in frying pan. Add mushrooms and onions. Sautée until tender. Stir in wine. Simmer until wine is reduced by half. Transfer to small bowl and set aside. 

Put third amount of butter into a frying pan. Stir in flour, salt and pepper. Add milk stirring until thickened. Add paprika and mushroom mixture. Mix together and spoon over scallops. 

Toss bread crumbs with melted butter. Scatter over top and sprinkle with Parmesan cheese. Bake in 400 degree oven for 15 to 20 minutes until browned.