Scallops St. Jacques Recipe

Name: Scallops St. Jacques
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 cup dry white wine (Fish Eye pinot grigio); 1 small onion, sliced thin; 1 tablespoon minced parsley; 1 teaspoon salt; 1 lb sea scallops, cut in quarters; 1 (3 ounce) canbroiled sliced mushrooms; ¼ cup butter; 2 teaspoons lemon juice; water, as needed; 4 tablespoons flour; 1 cup light cream; 1 crushed garlic clove (optional); ⅓ cup grated gruyere cheese; ⅛ teaspoon cracked pepper; 12 lb fresh cooked shrimp; 12 lb fresh alaskan king crabmeat; 1 cup buttered soft breadcrumbs

Servings: persons

1 cup dry white wine (Fish Eye pinot grigio)
1 small onion, sliced thin
1 tablespoon minced parsley
1 teaspoon salt
1 lb sea scallops, cut in quarters
1 (3 ounce) canbroiled sliced mushrooms
¼ cup butter
2 teaspoons lemon juice
water, as needed
4 tablespoons flour
1 cup light cream
1 crushed garlic clove (optional)
⅓ cup grated gruyere cheese
⅛ teaspoon cracked pepper
12 lb fresh cooked shrimp
12 lb fresh alaskan king crabmeat
1 cup buttered soft breadcrumbs

1
Combine wine, onion, parsley and salt in a saucepan.
2
Bring to a boil; add scallops and simmer 2 minutes.
3
Add canned mushrooms with their broth, 2 TBS of the butter and lemon juice.
4
Simmer until the butter is melted.
5
Drain the scallops and mushrooms, saving the liquid!
6
Measure liquid and add enough water to make 2 cups.
7
Melt remaining butter, blend in flour, add scallop liquid and light cream.
8
Cook over low heat, stirring until thickened and smooth.
9
Add garlic, if desired.
10
Add gruyere cheese and pepper.
11
Stir until the cheese melts.
12
Stir in scallop-mushroom muxtire, shrimp and crabmeat.
13
Heat on medium/ medium-low heat until it's at a serving temperature.
14
Turn into a shallow, buttered ovenproof 2-quart casserole (12 x 7 x 2 inches).
15
Sprinkle with buttered bread crumbs and brown under the broiler.
16
NOTE: you can substitute a 5-1/2 oz can of shrimp, drained AND a 7 oz can of crabmeat, drained for the fresh seafood -- .

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup dry white wine (Fish Eye pinot grigio), 1 small onion, sliced thin, 1 tablespoon minced parsley, 1 teaspoon salt, and more.

Yes, Scallops St. Jacques falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops St. Jacques

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