Cook scallops until not translucent	Coquilles St. Jacques

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Coquilles St. Jacques de Dinard

Source: St. Louis Magazine Great Recipes, 1981

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Ingredients

• 1 Tbsp butter

• 1 Tbsp fresh minced garlic

• 1/3 lb fresh scallops

• Salt

• White pepper

• 1/2 Tbsp fine herbs

• 1 1/2 oz dry white wine

• 1/3 cup cream

• 1/4 tsp beurre manle (equal parts of flour and butter mixed with the fingers)

• 2 thinly sliced mushrooms

• 1/2 Tbsp parsley

• 1 Tbsp grated Gruyere cheese

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Preparation

Melt butter in saucepan over medium heat. Add garlic and stir for a few seconds (but do not brown or the garlic will burn). Add scallops. Stir while adding a pinch of salt and pepper, the fine herbs and then the wine. Cook until the scallops cease to be translucent (a very short time). Remove the saucepan from the heat, add the cream and stir in some beurre manie to thicken the sauce.

Preheat broiler.

Return the saucepan to the heat and stir for a few seconds until the sauce is thickened. Then add the mushrooms and sprinkle with parsley. Place the contents of the pan into an ovenproof dish or shell, sprinkle with the cheese and brown for a few minutes in a preheated broiler.

Note: The whole process takes no more than five minutes – everything cooks very quickly.