Coquilles St. Jacques, recipe, knoe, robert jones, ulm, chef - KNOE 8 News; KNOE-TV; |

Coquilles St. Jacques

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Sea scallops 3ea
butter 1oz
olive oil 1T
shallots (minced) 1ea
garlic (minced) 1 clove
mushrooms (sliced) 3ea
chicken stock 1\4 C
heavy cream 1\2 C
bread crumb 1\2 C
parmesan cheese 1\4 C
salt and pepper to taste

Method of preparation:
Season scallops,saute scallops in olive oil and butter over med to high heat until slightly brown on ea. side. Place scallops in oven proof dish off heat. In same sauce pan, saute shallots, mushrooms and garlic over low to med heat. After shallots are translucent, pour in chicken stock and cream and reduce by 1\2. Pour cream mixture over scallops, cover with bread crumbs and cheese and place in 350f oven until bread crumbs brown. Enjoy!

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