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Coquilles St. Jacques for 1

 Coquilles St. Jacques for 1
Buttery scallops in rich, creamy sauce would be tough to share. Good thing you don’t have to. —Betsy Esley, Lake Alfred, Florida
1 ServingsPrep/Total Time: 30 min.

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

  • 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.
  • 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.
  • In a small bowl, combine bread crumbs and butter; sprinkle over top.

2 of 2

Coquilles St. Jacques for 1 (continued)

Directions (continued)

  • Sprinkle with paprika. Bake, uncovered, at 400° for 4-5 minutes
  • or until golden brown. Yield: 1 serving.
Nutritional Facts: 1 serving equals 618 calories, 41 g fat (26 g saturated fat), 190 mg cholesterol, 573 mg sodium, 17 g carbohydrate, 1 g fiber, 36 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.