Pemaquid Lobster & Seafood

SEA SCALLOPS

 

 

Coquille St. Jacques

 

1 1/2 LBS Sea Scallops sliced in half crosswise

1 cup of white wine or chicken broth

8 teaspoons butter

2 tablespoons minced onion or (dried)

1 1/2 tablespoon of flour

1 cup of heavy whipping cream or half & half

1 cup of shredded cheddar cheese

 

 

Topping:

3/4 cup Panko crumbs

3 tablespoons butter, melted

Paprika

 

Bring scallops, wine, butter and onion to boil in a small skillet. Reduce heat; cover and simmer for 1-2 minutes or until scallops are firm and opaque. Using a slotted spoon, remove the scallops and keep warm.

 

Bring poaching liquid to a boil; cook until liquid is reduced to about half. Stir in flour until smooth; gradually add cream. Bring to boil; cook and stir until thickened. Remove from heat. Stir in cheese until melted. Return scallops to skillet. Pour into 6 oz ramekin or custard cups.


Combine panko crumbs and butter in a small bowl; sprinkle over the top of scallop mixture. Sprinkle with paprika. Bake, uncovered at 400 degrees for 4-5 minutes or until golden brown.


Notes: Coquille St. Jacques is one of our favorite scallop recipes. Serves 4