Coquilles St. Jacques

1. 1

   Melt 1-1/2 Tbsp.

2. 2

   butter; mix with cracker crumbs, Parmesan and herbs.

3. 3

   Add 1/2 Tbsp.

4. 4

   of the remaining butter to medium skillet; cook on medium-high heat until melted.

5. 5

   Add half the scallops; cook 1 min.

6. 6

   on each side or until lightly browned on both sides.

7. 7

   Remove from skillet; cover to keep warm.

8. 8

   Repeat with 1/2 Tbsp.

9. 9

   of the remaining butter and remaining scallops.

10. 10

    Melt remaining butter in same skillet on medium-high heat Add onions; cook and stir 3 min.

11. 11

    Stir in mushrooms and garlic; cook 5 min.

12. 12

    or until mushrooms are tender, stirring frequently.

13. 13

    Add wine and any liquid released from the scallops; cook 3 min.

14. 14

    or until most of the liquid is absorbed.

15. 15

    Stir in cooking creme; cook and stir 1 min.

16. 16

    on medium-low heat.

17. 17

    Return scallops to skillet; cook 4 min., stirring occasionally.

18. 18

    Spoon into 4 (8-oz.)

19. 19

    ramekins or 9-inch pie plate; sprinkle with crumb mixture.

20. 20

    Heat broiler.

21. 21

    Broil scallop mixture, 6 inches from heat, 2 min.

22. 22

    or until golden brown.

* Per serving · 4 servings · Values may vary.