Coquilles St. Jacques

This is a very pretty luncheon that I remember having with my Aunt Donna in a nice store restaurant in Southdale in Edina, MN - back in the day:

1 lb. fresh bay scallops (white muscle removed)
1/4 cup scallop liquid
1 cup white button* mushrooms, sliced thin
1 oz. diced sweet white* onion
1/2 cup low sodium* chicken broth
1/2 cup evaporated skimmed milk
1/4 cup lemon juice
4 t. butter*
Sea salt* and pepper to taste
Grated lemon rind
EVOO
3/4 cup Panko bread crumbs
Lemon wedges
Sprigs of parsley

Wash and dry scallops. Cover with salted boiling water, and parboil for 3 mins. Remove from heat; drain (reserving some liquid), cover and set aside. In a nonstick skillet, brown mushrooms and onions in oil; add chicken broth, all but 1/4 cup bread crumbs, S&P, and lemon rind. Cover and let simmer over low heat for 5 mins. Add milk and continue cooking over low heat until sauce is thick. Stir in lemon juice. Remove from heat. Stir in scallops and transfer to 2 large scallop shells or ramekins. Mix butter with remaining crumbs, and sprinkle on top of scallops. Put under broiler just long enough to brown crumbs (less than 1 min). Serve piping hot, and garnish with lemon wedges and parsley. A Caesar salad, and warm sour dough slices would make this a feast!!

I wish you Peace, Love, Hope, and Happiness today!!

Go Seahawks, Broncos, and Vikings!!!

Love,

MM