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Taste of Home

Coquilles St. Jacques for 1

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 1 serving.
Buttery scallops in rich, creamy sauce would be tough to share. Good thing you don’t have to. —Betsy 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 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 liquid in pan 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.

Nutrition Facts

1 serving: 618 calories, 41g fat (26g saturated fat), 190mg cholesterol, 573mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 36g protein.

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