Coquilles St. Jacques for 1 |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Buttery scallops in rich, creamy sauce would be tough to share. Good thing you donât have to. âBetsy Esley, Lake Alfred, Florida Ingredients:
6 ounces bay scallops |
3 tablespoons white wine or chicken broth |
2 teaspoons butter |
1/4 teaspoon dried minced onion |
1-1/2 teaspoons king arthur unbleached all-purpose flour |
1/4 cup heavy whipping cream |
3 tablespoons shredded cheddar cheese |
topping: |
4 teaspoons dry bread crumbs |
1 teaspoon butter, melted |
paprika |
Directions:
1. In a small skillet, combine the scallops, wine, butter and onion. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until scallops are firm and opaque. Using a slotted spoon, remove scallops and keep warm.
2. Bring poaching liquid to a boil; cook until liquid is reduced to about 2 tablespoons, about 3 minutes. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in cheese until melted. Return scallops to skillet. Pour into a greased 6-oz. ramekin or custard cup.
3. In a small bowl, combine bread crumbs and butter; sprinkle over top. Sprinkle with paprika. Bake, uncovered, at 400° for 4-5 minutes or until golden brown. Yield: 1 serving.
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