Casserole of Scallops (Coquilles St. Jacques) - dummies

Casserole of Scallops (Coquilles St. Jacques)

By Mary Sue Milliken, Susan Feniger, Helene Siegel, Cesare Casella, Jack Bishop, Tom Lacalamita, Heather Dismore, Martin Yan, Dede Wilson, Joan H. Moravek, Kristin Eddy

What could be more special than an easy-to-prepare casserole of sea scallops poached in a wonderful white wine and cream sauce, dotted with bright green specks of chives? Serve with lots of crusty bread to sop up the sauce.

[Credit: ©]
Credit: ©

Preparation time: 5 minutes

Cooking time: 30 minutes

Yield: 4 servings

2 tablespoons unsalted butter

4 shallots, thinly sliced

1 tablespoon plus 1 teaspoon flour

1 cup dry vermouth

1 teaspoon Dijon mustard

1⁄2 cup heavy cream

Salt and pepper to taste

1-1⁄2 pounds sea scallops

1⁄4 cup snipped chives

  1. Preheat the oven to 500 degrees F.

  2. Melt the butter in a small saucepan over medium heat. Add the shallots and cook until soft.

  3. Stir in the flour. When the flour begins to foam, stir in the vermouth and mustard. Cook until the sauce thickens, about 4 to 6 minutes.

  4. Add the cream and season with salt and pepper. Cook until the sauce is heated through.

  5. Place the scallops in a small Dutch oven or other covered baking dish.

    Spoon the sauce over the scallops. Cover and bake on the center oven rack for 10 minutes.

  6. Remove from the oven. Stir in the chives and serve immediately.