Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Quilted Bear's Coquilles St. Jacques
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- #83817
Crispy-edged baked mashed potatoes surrounding a creamy, lemony melange of scallops and mushrooms. Absolutely a dish worthy of company, but is the company worthy of this dish?
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 tablespoons melted butter
3 tablespoons all-purpose flour
1 cup hot milk
1 tablespoon cooking oil
1/2 pound bay scallops
1/2 teaspoon freshly squeezed lemon juice
1/3 cup chopped green onions
1 cup sliced mushrooms
1/2 cup Chablis wine
1 cup whipping cream
1 tablespoon grated Parmesan cheese
2 tablespoons grated Mozzarella cheese
white pepper and salt, to taste
1 clove garlic, chopped
2 cups slightly warm mashed potatoes
directions
Preheat the oven to 400 degrees F. Lightly grease 6-inch individual oven-proof baking dishes or ramekins.
Melt the butter in a saucepan over medium heat. Stir in the flour and cook, stirring constantly, for 1-2 minutes or until the mixture is bubbly. While stirring, slowly stir in the hot milk and mix until smooth. Bring the mixture to a simmer, stirring frequently. Remove the pan from the heat and set aside.
Heat the oil in a skillet over medium heat. Add the scallops and lemon juice and cook, stirring occasionally, for 5 minutes. Add the green onions and mushrooms and cook, stirring occasionally, for 2 minutes.
Add the wine and cream to the skillet and let the sauce cook at a simmer (do not let it boil) until it reduces and is thick, about 4-5 minutes.
Add the Parmesan, Mozzarella, white pepper, salt, garlic, and reserved hot milk mixture to the skillet and mix well. Cook, stirring occasionally, for 1 minute.
Place the mashed potatoes in a pastry bag with a wide tip. Pipe the potatoes around the inside edges of the baking dishes in a decorative pattern. Place the dishes in the oven and bake at 400 degrees F for 10 minutes, or until the potatoes are lightly browned.
Remove the baking dishes from the oven and spoon some of the scallop mixture in the middle of each dish. Serve immediately.
nutrition data
986 calories, 68 grams fat, 52 grams carbohydrates, 35 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
September 10, 2013
I used sherry instead of lemon juice to saute the scallops but otherwise followed the recipe. This is truly an impressive dish. I made it just for me and my husband but I am going to try this out on guests next time because we just thought it was phenomenal.