This classic Coquilles St. Jacques recipe transforms simple frozen scallops into a sophisticated dinner party dish. The scallops are gently poached in white wine with onions and herbs, then nestled in a luxuriously smooth cream sauce enriched with earthy mushrooms. The combination of bright lemon juice, savory marjoram, and rich butter creates a balanced, comforting flavor profile that is both elegant and home-style. Perfect for a romantic date night or a special weekend meal, this dish comes together quickly using a microwave for ease, though it can be finished under the broiler for a golden crust. It is a reliable, impressive entrée that feels decadent without requiring hours of prep time.
Creamed Scallops in Wine Sauce (Coquilies St. Jacques)
Description
This classic Coquilles St. Jacques recipe transforms simple frozen scallops into a sophisticated dinner party dish. The scallops are gently poached in white wine with onions and herbs, then nestled in a luxuriously smooth cream sauce enriched with earthy mushrooms. The combination of bright lemon juice, savory marjoram, and rich butter creates a balanced, comforting flavor profile that is both elegant and home-style. Perfect for a romantic date night or a special weekend meal, this dish comes together quickly using a microwave for ease, though it can be finished under the broiler for a golden crust. It is a reliable, impressive entr&# 195;©e that feels decadent without requiring hours of prep time.Ingredients
Directions
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If using frozen scallops, partially defrost them according to the package directions until pliable but still cool.
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In a deep, 1 1/2-quart microwave-safe non-metallic casserole, combine 1 tablespoon of butter and the finely chopped onion.
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Microwave uncovered for 1 minute, or until the onion is tender and translucent.
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Add the scallops, lemon juice, salt, dried marjoram, paprika, and white wine to the casserole.
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Stir gently to combine all ingredients evenly.
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Microwave covered for 3 minutes, or until the scallops are just opaque and tender. Do not overcook, as they will become tough.
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Carefully add the drained mushroom stems and pieces to the casserole.
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Microwave covered for an additional 1 minute until the mushrooms are heated through.
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Drain the liquid from the casserole into a small bowl and reserve it; set the scallop and mushroom mixture aside.
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In a small microwave-safe non-metallic bowl, melt the remaining 3 tablespoons of butter in the microwave for 30 seconds.
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Whisk the flour into the melted butter until a smooth paste forms.
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Gradually stir in the reserved scallop cooking liquid and the heavy cream, whisking constantly to prevent lumps.
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Microwave uncovered for 2 minutes, stirring halfway through, until the sauce is thickened and smooth.
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Stir the finely chopped parsley into the finished cream sauce.
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Gently fold the reserved scallop and mushroom mixture back into the sauce.
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Spoon the mixture evenly into 4 serving shells or small microwave-safe ramekins.
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Microwave uncovered for 3 minutes to heat the dishes through.
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For a golden finish, place the shells under a preheated broiler for a few minutes until lightly browned, watching carefully to avoid burning.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 75.1kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.9g5%
- Cholesterol 19.9mg7%
- Sodium 1575.2mg66%
- Total Carbohydrate 3.6g2%
- Dietary Fiber 0.1g1%
- Sugars 3.3g
- Protein 7.4g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
