Creamed Scallops In Wine Sauce (Coquilies St.)

This classic Coquilles St. Jacques transforms humble scallops into a luxurious main course with minimal effort. The dish features tender, briny scallops simmered with sweet onions, white wine, and earthy mushrooms, then enveloped in a velvety cream sauce thickened with butter and flour. A hint of lemon and fresh parsley brightens the rich flavors, while a quick broil adds a satisfying golden-brown top. It is an ideal choice for a romantic dinner or a sophisticated weeknight meal that feels effortlessly gourmet. The combination of creamy texture and savory depth makes this a timeless favorite for seafood lovers seeking comfort and elegance in every bite.

Cooking Method: Baking, Microwave

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 4

Calories: 75.1

Description

This classic Coquilles St. Jacques transforms humble scallops into a luxurious main course with minimal effort. The dish features tender, briny scallops simmered with sweet onions, white wine, and earthy mushrooms, then enveloped in a velvety cream sauce thickened with butter and flour. A hint of lemon and fresh parsley brightens the rich flavors, while a quick broil adds a satisfying golden-brown top. It is an ideal choice for a romantic dinner or a sophisticated weeknight meal that feels effortlessly gourmet. The combination of creamy texture and savory depth makes this a timeless favorite for seafood lovers seeking comfort and elegance in every bite.

Ingredients

1/2 pound Frozen scallops
1 tablespoon Butter or margarine
1 tablespoon Finely chopped onion
1 1/2 teaspoon Lemon juice
1/4 teaspoon Salt

Directions

1
If using frozen scallops, partially defrost them according to package directions until pliable but still icy.
2
In a deep, microwave-safe casserole dish, combine 1 tablespoon of butter and the finely chopped onion.
3
Microwave uncovered for 1 minute, or until the onion is tender and translucent.
4
Add the scallops, lemon juice, salt, crushed marjoram, paprika, and white wine to the casserole.
5
Stir gently to combine all ingredients evenly.
6
Cover and microwave for 3 minutes, or until the scallops are just opaque and tender; do not overcook.
7
Add the drained canned mushrooms and microwave covered for 1 more minute to heat through.
8
Carefully drain the cooking liquid from the scallops and mushrooms into a small microwave-safe bowl, reserving both the liquid and the solids.
9
To the reserved liquid, add 3 tablespoons of butter and microwave for 30 seconds until melted.
10
Whisk the flour into the melted butter and liquid mixture to create a smooth paste.
11
Gradually stir in the heavy cream while whisking constantly to prevent lumps.
12
Microwave uncovered for 2 minutes, stirring halfway through, until the sauce is thickened and smooth.
13
Stir the finely chopped parsley into the finished cream sauce.
14
Gently fold the reserved scallops and mushrooms into the cream sauce.
15
Spoon the mixture evenly into 4 serving shells or small ramekins.
16
Microwave uncovered for 3 minutes to heat the assembled dish through.
17
For a browned top, place the ramekins under a preheated broiler for 2-3 minutes until lightly golden.

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.

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Read it online: https://www.chefs-mate.com/recipe/creamed-scallops-in-wine-sauce-coquilies-st/