COQUILLES ST. JACQUES

Coquilles St. Jacques image

Provided by Taste of Home

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1-1/2 pounds sea scallops, rinsed and patted dry
3 shallots, finely chopped
3 tablespoons butter
2 cups dry white wine
1/8 teaspoon salt
1/8 teaspoon pepper
3/4 cup heavy whipping cream
2 teaspoons cornstarch
1 tablespoon water
1 to 2 teaspoons lemon juice
1 tablespoon minced fresh parsley

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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