Coquilles St. Jacques
- Thaw scallops and spinach, if frozen. Cut any large scallops in half; set aside.
- Drain spinach well; divide evenly among 4 coquille shells.* Arrange scallops in a single layer on spinach. Broil 3 to 4 inches from the heat for 6 to 7 minutes or until scallops are opaque.
- Meanwhile, for sauce, in a small saucepan cook the 1/4 cup carrot and green onion in 2 tablespoons margarine or butter. Cook for 1 minute. Stir in flour, tarragon, and pepper. Add broth and half-and-half, light cream, or milk all at once. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 minute more. Spoon sauce over the scallops in shells.
- In a small mixing bowl combine bread crumbs, Parmesan cheese, and the 2 tablespoons melted margarine or butter; sprinkle over scallops and sauce in shells. Return to broiler; broil about 2 minutes or until crumbs are golden. Sprinkle with additional shredded carrot, if desired. Makes 4 servings.
From the Test Kitchen
If you do not have coquille shells, use four individual au gratin dishes. Bake the scallops in a 400 degree F. oven for 10 to 12 minutes or until opaque. Top the scallops with the sauce and sprinkle with the crumb mixture. Bake for 3 minutes more or until crumbs are golden.
Nutrition Facts (Coquilles St. Jacques)
- Per serving:
- 286 kcal ,
- 16 g fat
- (4 g sat. fat ,
- 44 mg chol. ,
- 656 mg sodium ,
- 15 g carb. ,
- 21 g pro.