| October - Scallops in Wine Sauce (Brazoles) |
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| Scallops in Wine Sauce (Coquilles Saint-Jacques) | |
This creamy scallop dish is a classic along the French coastline, where shellfish are abundant. It is typically served in individual coquille shells, which are available at some gourmet shops. Or simply serve it in au gratin dishes or custard cups. |
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| Place scallops in a collander and rinse to
remove any grit. If using sea scallops, cut into 1/2 inch
pieces. Place scallps in a medium saucepan of boiling water. Return to boiling; reduce heat. Simmer, covered, for 1 - 2 minutes, or until scallops turn opaque. Drain and set aside. Spray a large skillet with vegetable oil spray and place over a medium heat. Melt margarine. Cook mushrooms, leek, and garlic in a skillet for 5 - 7 minutes, or until tender, stirring occasionally. Stir in flour. Preheat oven to 400 degrees. Add milk to mushroom mixture. Cook over medium heat for about 5 minutes or until thickened and bubbly, stirring occasionally. Cook and stir for 1 minutes. Stir in scallops, wine, and herbs. Remove from heat. Spoon scallop mixture into 4 coquille shell dishes, au gratin dishes, or 6 ounce custard cups. Sprinkle breadcrumbs over scallop mixture. Sprinkle with paprika. Place containers in a shallow baking dish. Bake, uncovered, for 7 - 9 minutes, or until crumbs brown. Serve warm. |
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Serves 4 (1/2 cup per serving)
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