Razzle Dazzle Recipes
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The Quilted Bear Coquilles St. Jacques
3 T. flour
2 T. melted butter
1 C. hot milk
1 lb. bay scallops
1/2 t. freshly squeezed lemon juice
1/3 C. chopped green onions
1 C. sliced mushrooms
1/2 C. chablis wine
1 C. whipping cream
1 T. grated Parmesan cheese
2 T. grated mozzarella cheese
White pepper to taste
Salt to taste
1 clove garlic, chopped
2 C. mashed potatoes
Mix flour with melted butter in saucepan. Cook until bubbly over medium heat
about 30 seconds. Blend in hot milk and bring to boil, stirring well. Remove
from heat; set aside.
Meanwhile, saute scallops in lemon juice in shallow saute pan over medium heat 5
minutes. Add green onions and mushrooms, and saute 1 minute. Add wine and cream
and cook until reduced to thick consistency, about 2 to 5 minutes. Add cheeses,
pepper, salt, garlic, and milk mixture. Simmer 1 minute.
Preheat oven to 400� F..
Place potatoes in pastry tube fitted with wide tip. Decoratively pipe potatoes
around outsides of two 6-inch, oven-proof baking dishes. Bake in preheated oven
10 minutes or until potatoes are golden. Remove from oven, immediately spoon hot
scallop mixture into center of potatoes and serve.
Makes 2 servings.
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