RICH AND CREAMY COQUILLES ST. JACQUES

Rich and Creamy Coquilles St. Jacques image

Provided by Vicki Butts (lazyme)

Categories Seafood

Time 35m

Number Of Ingredients 12

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4 Tbsp butter
1 lb scallops
1/4 lb mushrooms, halved or sliced depending upon size
1 shallot, chopped
1 Tbsp chives, chopped
2 Tbsp dry vermouth
1 1/2 c cold water
3 Tbsp flour
1/2 c heavy cream
1 pinch fennel
3 drops lemon juice
salt and pepper

Steps:

1. With 1 tablespoon butter, lightly grease deep pan. Add scallops, mushrooms, shallot, chives, fennel, vermouth, water, lemon juice, salt and pepper. Cover with waxed paper and bring to boil.
2. When boiling, remove pan from heat. Let stand 3 to 4 minutes. Use slotted spoon and remove scallops; set aside. Replace pan over high heat and boil 3 to 4 minutes.
3. Heat remaining butter in saucepan. Add flour and cook 2 minutes over low heat; stir constantly.
4. Pour cooking liquid into saucepan containing flour; incorporate with whisk. Add cream and mix well; continue cooking 3 to 4 minutes.
5. Replace scallops in sauce and correct seasoning. Mix well and sprinkle with lemon juice to taste.
6. Serve immediately.