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Coquille St Jacques |
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| Ingredients: |
1.5 cups Shredded Gruyere, Jarlsberg and/or Mozzarella
1 cup Mayonnaise
1/4 cup Dry White Wine
1 T Parsley
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1 lb Scallops, quartered
8 oz. Mushrooms, Sliced
1/2 cup Onions, Sliced
EVOO Bread Crumbs
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| Procedures: |
Stir the cheese, mayo, wine and parsley together. Set aside.
Sauté the scallops in the e EVOO until opaque. Remove and drain well on paper towels.
Sauté the mushrooms & onions in the same skillet, in the scallop juices, for 3 minutes, adding EVOO if needed.
Add to the cheese mixture.
Add the scallops.
Spoon into a baking dish and top with EVOO-ed bread crumbs.
Bake at 350o for 20-30 minutes.
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| Notes: |
2023-04-14: An excellent batch, made with Gruyère and served with a spinach salad.
2022-10-05: An excellent batch served with sweet potatoes and a bottle of CSM Riesling.
2021-12-12: We use a pound of frozen Sea Scallops from Giant, which worked well. The mixture was poured into a single baking dish and then topped with an EVOO/breadcrumb mixture
2020-04-06: we used mozzarella and dry vermouth and served with broccoli florets and a Barefoot Riesling.
2018-02-12: For the two of us, served with broccoli florets.
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06/12/2023
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