Coquilles St. Jacques

Having spent a week in Charleston, SC this month has left me with a taste for thing seafood. I think that we had something seafood everyday for lunch while we were there and then on a couple of evening indulged in peel and eat shrimp. I just love Charleston from it's flowers, to his history to it's food. I have been there 4 times and will gladly go back again and again.

With that in mind, when we arrived back at home base here I remembered a recipe that I used to enjoy making for us using scallops. It come from a cookbook that I have had for over 30 years, The Good Housekeeping Illustrated Cookbook. Can't remember where it came from but it has given me more than one inspriration. This one is one that Den loves:

Coquilles (Scallops) St. Jaques

In a 10 inch skillet over high heat bring to a boil:

1 pound fresh or thawed frozen bay scallops (I have never tried this with the large sea scallops but, I assume, it would work) I purchased mine at the local Fareway in 4 oz. packages

3/4 C. water

2 Tbsp. dry white wine (I used a Sauvignon Blanc)

1/2 tsp salt

1/8 tsp. cayenne pepper (Den has digestive issues so I used 1/2 tsp. Old Bay and a 1/2 tsp. Garni Bouque (Penzey's Spices, since the old bay has salt in it, don't add any salt)

Reduce the heat once it is boiling to medium and simmer for 2 minutes or until the scallops are tender.

Drain the scallops, reserving the liquid.

Meanwhile, preheat the oven to 400F and grease 8 ramekins.

In the same skillet over medium heat combine the following:

2 Tbsp. butter

1/2 pound fresh clean mushrooms, sliced

1 small onion diced

1/2 garlic clove, minced (I used the minced garlic from the jar about, 1 tsp)

Cook until the mushroom release their juices and the onions are clear.

Gradually stir in:

1 Tbsp. chopped parsley (optional)

1/4 C. flour

Gradually add the reserved scallop liquid, stirring constantly, until the mixture is thickened.

Add the cooked scallops to the skillet and stir into the hot mixture.

Carefully spoon the mixture evenly into the prepared ramekins and distribute the Buttered Bread Crumbs (recipe below).

Place the ramekins on a jellyroll pan and bake for about 10 minutes (the bread crumbs will get golden)

If you have them they make ceramic scallop shells that can be used in place of the ramekins or even real scallops shells if properly cleaned.

Buttered Bread Crumbs:

In a large skillet combine:

2 Tbsp. butter, melted

1/2 C. bread crumbs

1/8 tsp. thyme or basil (I like basil, myself)

1/2 C. grated Parmesan cheese

Move this mixture around the pan to brown slightly.

I served this with steamed asparagus and long grain rice. I should tell you that I only used 4 ramekins and that is two large a portion unless that is all you are going to eat is the scallops. If the scallops are good this will not be a fishy tasting dish at all. Just delish!!!!!!

If you haven't done Charleston, try to keep it in the cooler months as the humidity can be a killer in the summer.

God bless and Keep Us All,

Linda