COQUILLES ST. JACQUES
I have served this first course at many winter dinner parties when fresh seafood is most plentiful. I serve the seafood mixture in natural scallop shells for a pretty presentation. -Sue A. Jurack
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cut shallots into three horizontal slices. In a large skillet, cook shallots in butter over low heat for 2-3 minutes or just until softened. Add the scallops, wine, salt and pepper. Bring just to a boil and poach for 1-2 minutes over low heat. Using a slotted spoon, remove scallops and drain on paper towels., Boil poaching liquid, uncovered, over high heat for about 10-15 minutes or until reduced to 5-6 tablespoons. Add cream; return to a boil., Combine cornstarch and water until smooth. Stir into sauce; cook and stir for 1-2 minutes or until slightly thickened. Reduce heat to low; adjust seasonings if desired. Return scallops to skillet and heat through. Add lemon juice and sprinkle with parsley.
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