Coquilles Saint-jacques Au Four
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 1 | Servings | |
INGREDIENTS
| 2 | lb | Scallops |
| Salt and pepper | ||
| Mushrooms, finely chopped | ||
| Parsley, finely chopped | ||
| Bread Crumbs | ||
| Dry white wine | ||
| Butter | ||
| Lemon juice | ||
| Sprig Parsley |
INSTRUCTIONS
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. Recipe By : The Gourmet Cookbook I From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 7557
Calories From Fat: 1896
Total Fat: 215.4g
Cholesterol: 924.4mg
Sodium: 6075.1mg
Potassium: 6557.3mg
Carbohydrates: 390.7g
Fiber: 3.2g
Sugar: 57g
Protein: 113.2g