On Line Cookbook
Coquilles St. Jacques
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Serves/Makes:5 or more

  • 2 lbs (.9 kg). sea scallops
  • 2 cups (475 ml) half and half or light cream
  • 1/2 onion, diced
  • 1/2 lb (.2 kg). mushrooms, sliced
  • 1/2 cup (125 ml) dry sherry
  • 1/2 tbsp (7 ml) salt
  • 1/2 tbsp (7 ml) white pepper
  • 1/4 cup (60 ml) parmesan cheese
  • 1/4 cup (60 ml) bread crumbs
  • 1-1/2 cups (350 ml) water
  • 1/4 lb (.1 kg). butter
  • 1/2 cup (125 ml) flour
  • In saucepan saute mushrooms in a little butter and set aside.
  • Combine scallops, water, sherry, salt, white pepper in saucepan and heat until scallops are just cooked.
  • In large pot, saute diced onion in a little butter and add half and half.
  • Bring to a near boil, then strain liquid from scallops into onion-half and half mixture.
  • In separate pan, melt butter, add flour and heat over low heat for 5 minutes to make a roux.
  • Thicken onion liquid with this roux, then add scallops and mushrooms.
  • Fill casserole with this mixture and top with parmesan cheese and bread crumbs.
  • Bake 15 minutes at 350 degrees (175 C.) until brown and bubbly.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.