Coquilles Saint-Jacques au Gratin

Name: Coquilles Saint-Jacques au Gratin (Scallops in Cream Sauce)
Yield: Serves 6.
Cuisine: French
Ingredients: 1 cup cream; 1 cup milk; 1½ pounds bay or sea scallops; 1 clove garlic, minced; ¼ pound butter; 2 tablespoons Cognac; Dry bread crumbs; 1 tablespoon Madeira; Dash of white pepper; ½ cup dry white wine or vermouth; ½ teaspoon salt; Dash of nutmeg; 1 cup sliced fresh mushrooms; 3 tablespoons flour

Scallops in Cream Sauce

Preparation info

Serves
6
.

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

1½ pounds bay or sea scallops
1 cup milk
1 <

Fish course
Pescatarian

Method

When using sea scallops, cut in halves, or in fourths, depending upon their size, but make them bite-sized. Put scallops into large bowl. Pour milk over them. Wash, then lift from the milk to another bowl. Add cream and wash again. Lift to a plate, and have ready to use.
Strain milk and cream through a damp cloth. (Fibers swell when the cloth is damp, thus it