One summer when Caroline was about twelve and Jenn was nine, they spent two weeks in an overnight camp a couple states away. I remember that after the six hour drive home, Allison (who was six), burst into spontaneous tears when we walked into our house without her sisters. A few years later, all three of the girls attended camp at the same time and then it was me who felt like bursting into tears! To cheer myself up, I got busy with several different projects like making curtains and painting - but I found what really made me happy was cooking dishes that veered away from our usual daily fare. I got busy with my trusty Betty Crocker's International Cookbook and found a recipe for Coquilles Saint-Jacques a la Parisienne (Scallops in Wine Sauce). Roy loved it and felt like it was something really special! Yesterday Jenn flew to Argentina to visit Allison who is studying there for a year. When I came home after taking her to the airport, I got that "empty house" feeling again. Suddenly, I got the urge to make this yummy scallop dish; both Roy and I still think it's something special!
Ingredients for Four Servings:
1 pound jumbo scallops
2/3 cup dry white wine
2 tablespoons butter
1 1/3 cups sliced mushrooms
2 tablespoons of sliced green onions
3 tablespoons butter
3 tablespoons flour
1/2 cup half-and-half
1/2 cup shredded Swiss cheese
1/4 teaspoon salt
2/3 cup bread crumbs
1 1/2 tablespoons melted butter
Place the scallops and wine in a saucepan. Add just enough water to cover the scallops. Bring them up to a boil and then turn down the heat and allow the scallops to simmer until they are white throughout. Be careful not to cook them too long - they become rubbery of you do! Take the scallops out of the pan and set them aside. Take the liquid out of the pan and set it aside. Using the same pan, melt the 2 tablespoons of butter; then add the mushrooms and green onions and saute them until tender. Now take them out of the pan and set them aside.
Next, melt the three tablespoons of butter and whisk in the 3 tablespoons of flour. Cook over low heat until this mixture is bubbly. Whisk in one cup of the reserved liquid and cook over low heat - stirring constantly - until the liquid thickens.
Take it off the heat and add in the reserved scallops, mushroom mixture, 1/4 cup of the cheese, half-and-half, salt and stir until combined. Spoon the mixture into four oven proof serving dishes. Divide the remaining 1/4 cup cheese over the four servings.
Mix the bread crumbs with the melted butter and sprinkle some over each serving. Place the dishes in the oven and broil until the bread crumbs are toasted. Watch carefully! They burn very quickly if left unattended!