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Coquilles St. Jaques

Coquilles St. Jaques

"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"
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30 m servings
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Original recipe yields 6 servings

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  1. 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.
  2. 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.
  3. 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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If prepared right, this recipe is as good as you will get. As a switch, I topped the seafood blend with creamy mashed potatoes & put it in the oven to broil to allow the potatoes to brown a lit...

This is one of my all time favorite recipes. As is it is very good. I serve it over rice. I used to have this as a kid, and my parents would add sauted diced red/green bell pepper and mushrooms....

thanks for this! it was perfect. Of course using Digby scallops always helps.

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