Multi-Species Marine Traps
Used Aquaculture & Processing Machinery
Fukui's Monthly News Letter
Coquilles Saint-Jacques [microwave]
8 ounces [227 g] scallops, cut into 2 or 4 parts [corals reserved]
2 ounces [56 g] melted butter, divided
4 tablespoons [60 mL] freshly made breadcrumbs
2 teaspoons [10 mL] freshly chopped parsley
4 teaspoons [20 mL] all-purpose flour
2 tablespoons [30 mL] milk
2 ounces [57 g] Gruyere cheese, grated
4 ounces [113 g] sliced mushrooms
2 green onions, chopped
2 tablespoons [30 mL] dry white wine
2 teaspoons [10 mL] lemon juice
Salt and pepper, to taste
Microwave scallops in 1/2 ounce [14 g] of the melted butter, on 'MEDIUM', for 3 to 5 minutes, stirring once.
Delicately stir in corals; microwave, on 'MEDIUM', for 2 to 3 minutes; set aside.
Mix together 1/2 ounce [14 g] of the melted butter, breadcrumbs and parsley; set aside.
Pour scallops cooking juice into a measuring cup; mix in flour and stir in milk; salt and pepper.
Microwave for 1 minute on 'HIGH', stirring once.
Mix in cheese.
Pour over scallops; well mix.
Mix together scallops mixture, mushroom slices, green onions, remaining [1 ounce - 28 g] melted butter, dry white wine and lemon juice.
Pour mixture into 4 shells or individual dishes.
Arrange into a circle, onto a large plate.
Sprinkle with reserved breadcrumbs mixture.
Microwave for 1 to 2 minutes on 'HIGH'.
Trick: Arrange a slice of lemon under each shell, whether to microwave or onto serving plates, to hold shells straight-up.
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