Thanksgiving Recipes: Coquilles Saint- Jacques

Coquilles Saint- Jacques
*submitted by Cindy Le; recipe adapted from Betty Crocker

1 ½ lb bay scallops
1 cup dry white wine,
1/4 cup chopped fresh parsley
½ teaspoon salt
2 tablespoons butter or margarine
6 oz mushrooms, sliced (2 cups)
2 shallots chopped (2 to 3 tablespoons)
3 tablespoons butter or margarine
3 tablespoons Gold Medal® all-purpose flour
½ cup half-and-half
½ cup shredded Gruyere Cheese (2 oz)
1 cup soft bread crumbs (about 1 1/2 slices bread)
2 tablespoons butter or margarine, melted

Lightly grease six 4-inch baking shells or ceramic ramekins with butter. Place in 15x10x1-inch pan.

In 3-quart saucepan, place scallops, wine, parsley and salt. Add just enough water to cover scallops. Heat to boiling; reduce heat to low. Simmer uncovered about 6 minutes or until scallops are white.

Remove scallops with slotted spoon; reserve liquid. Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and reserve.

In same saucepan, melt 2 tablespoons butter over medium heat. Cook mushrooms and shallots in butter 5 to 6 minutes, stirring occasionally, until mushrooms are tender. Remove from saucepan.

In same saucepan, melt 3 tablespoons butter over medium heat. Stir in flour. Cook, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in reserved liquid. Heat to boiling, stirring constantly; cook and stir 1 minute. Stir in half-and-half, scallops, mushroom mixture and 1/4 cup of the cheese; heat through.

In small bowl, toss bread crumbs and 2 tablespoons melted butter. Divide scallop mixture among baking shells. Sprinkle with remaining 1/4 cup cheese and the bread crumbs.

Set oven control to broil. Broil baking shells with tops 5 inches from heat 3 to 5 minutes or until crumbs are toasted.