All-Fish-Seafood-Recipes.com

Serves/Makes: 6

Ingredients:

• 1 pound (454 g) scallops
• 1 can crab meat, drained
• 1 large can salmon, with liquid
• 4 tablespoons (60 mL) flour
• 1/4 cup (60 mL) butter
• 2 tablespoons (30 mL) green onion
• 2 cups (500 mL) milk
• Salt and pepper
• 1/4 pound (113 g) grated Swiss cheese
• 2 egg yolks, slightly beaten
• 1/4 cup (60 mL) evaporated milk
• 1/4 cup (60 mL) white wine
• Mashed potatoes
• Breadcrumbs

How to cook:

• Drain and dry scallops with paper toweling.
• Half scallops (large ones); roll to coat scallops with flour (reserve remaining flour).
• Melt half of butter in a fry pan.
• Saute green onion, for approximately 1 minute, then saute scallops for 2 to 3 minutes, long enough to lightly cook scallops.
• Remove scallops from the fry pan; reserve.
• Mix together remaining flour and butter; mix into fry pan juices.
• Slowly pour in milk, stirring until smooth and thickened.
• Drain salmon, reserving salmon and liquid separately; mix salmon juices into sauce.
• Salt and pepper, to taste.
• Add grated Swiss cheese; mix until melted.
• Mix together slightly beaten egg yolks and evaporated milk; cook for 2 to 3 minutes.
• Thin sauce with white wine; add scallops.
• Check for seasonings.
• Skin, bone and cut salmon into big chunks; delicately mix into sauce.
• Mix in crab meat.
• Pour into individual serving dishes or shells.
• Garnish all around with mashed potatoes; sprinkle sauce mixture with breadcrumbs.
• Bake in a preheated 450 degrees F ( 230°C) oven, until potatoes are golden brown.

This recipe for Coquilles Saint-Jacques (1) serves/makes: 6

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Main Ingredient: Seafood Mix
Preparation Method: Baked
Cuisine: French