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Coquilles St. Jacques


1 lb. fresh or frozen scallops
1 lb. mushrooms
2½ oz. (5 tablespoons) butter
1½ tablespoons (2 tablspoons) lemon juice
8 fluid oz. (1 cup) dry white wine
¼ teaspoon dried savory
1 bay leaf
½ teaspoon salt
Pinch of pepper
¾ oz. (3 tablespoons) flour
8 fluid oz. (1 cup) single (light) cream
1 oz. (½ cup) fresh breadcrumbs, toasted


Serves: 8


Defrost the scallops if frozen. Cut into quarters. Set aside. Wash, drain and slice the mushrooms. Put in a heat resistant bowl with half the butter and the lemon juice. Cook on HIGH for 1 minute. Stir, then cook for a further minute. Drain.

Combine the wine, savory, bay leaf, salt and pepper in a 1½ quart heat resistant dish. Add the scallops. Cook on HIGH for 3 minutes. Drain, reserving a scant ½ pint (1 cup) of the stock. Put the remainder of the butter in a 2 quart heat resistant dish. Cook for ½ minute until melted. Blend in the flour to form a smooth paste.

Gradually stir in the stock then the cream. Cook on HIGH for 5-5½ minutes until the sauce thickens. Stir every 30 seconds. Mix the scallops and mushrooms with the sauce and cook on HIGH for 6-7 minutes until thoroughly reheated.

Spoon into scallop shells or ramekins. Garnish with breadcrumbs and paprika just before serving.

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