Coquilles saint-jacques au four
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Coquilles saint-jacques au four
  Seafood  
Last updated 6/12/2012 1:17:45 AM. Recipe ID 48301. Report a problem with this recipe.
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      Title: Coquilles saint-jacques au four
 Categories: Seafood
      Yield: 1 Servings
 
      2 lb Scallops
           Salt and pepper
           Mushrooms -- finely chopped
           Parsley -- finely chopped
           Bread Crumbs
           Dry white wine
           Butter
           Lemon juice
           Sprig Parsley
 
  Wash and drain 2 pounds of scallops and arrange them in scallop
  shells or ramekins.  If sea scallops are used, cut each into 4
  pieces. Season the scallops with salt and pepper, cover them with
  finely chopped mushrooms and parsley, and sprinkle them with bread
  crumbs. Dot each shell with butter and sprinkle with 1 teaspoon dry
  white wine. Put the shells on a baking sheet and bake them in a hot
  oven (400F) for 10 to 12 minutes. Squeeze a few drops of lemon juice
  over each shell and garnish with parsley sprigs.
  
  




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Recipe ID 48301 (Apr 03, 2005)

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