Gugel Family Cookbook

...beloved recipes of the Gugel family

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Coquilles St. Jacques
(Scallop Casserole)

(from "Aunt Mary" Zentis)

• 1 tsp. lemon juice
• 1/2 tsp. salt
• 2 lbs. sea scallops
• 4 Tbs. butter
• 1/4 cup finely chopped onion
• 1/4 lb. mushrooms
• 1/2 cup flour
• dash of pepper
• 1 cup half & half
• 1/2 cup milk
• 1 cup grated Gruyere cheese
• 1/2 cup dry white wine
• 1 Tbs. lemon juice
• 1 Tbs. chopped parsley
• 1/2 cup bread crumbs
• 2 Tbs. melted butter

Boil 1 cup water with 1 tsp. lemon juice. Add scallops (cut them in half if they are large). Cover, simmer 6 minutes. Drain on paper towels.

Sauté onion and mushrooms in 4 Tbs. butter. Remove, stir in flour and pepper, and gradually stir in cream and milk. Bring to a boil, stirring. Reduce heat, simmer, keep stirring until quite thick, 4 to 5 minutes. Add cheese and stir until melted. Remove from heat. Stir in wine, lemon juice, and parsley. Add scallops.

Pour into a 1 1/2 quart casserole dish. Mix bread crumbs and melted butter and sprinkle over the top evenly. Put on a baking sheet and broil 4 inches from the broiler for 2 to 3 minutes. Bake until bubbly and hot at 350°F.

Copyright © Gugel Family 2008