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Scallops in Wine Sauce Coquilles Saint-Jacques

Source of Recipe

AHA Around the World Cookbook

Scallops in Wine Sauce Coquilles Saint-Jacques
Serves: 4....1/2-cup each

1 pound bay or sea scallops
Vegetable oil spray
1 teaspoon acceptable margarine
1 cup chopped chanterelle, shiitake, porcini, oyster, or button mushrooms or a combination (about 3 ounces)
1 medium leek, top removed, leaving about 1 inch of green, rinsed well and sliced
2 cloves garlic, minced
1 tablespoon all-purpose flour
5-ounce can evaporated skim milk
3 tablespoons dry white wine or nonalcoholic white wine
1 teaspoon chopped fresh herbs (thyme, tarragon, oregano, or a combination) or 1/4 teaspoon dried, crumbled
1/2 cup plain soft bread crumbs (about 2 slices)
Paprika

Place scallops in a colander and rinse to remove any grit. If using sea scallops, cut into In.-inch pieces. Place scallops in a medium saucepan of boiling water. Return to boiling; reduce heat. Simmer, covered, for 1 to 2 minutes, or until scallops turn opaque. Drain and set aside

Spray a large skillet with vegetable oil spray and place over medium heat. Melt margarine. Cook mushrooms, leek, and garlic in skillet for 5 to 7 minutes, or until tender, stirring occasionally. Stir in flour.

Preheat oven to 400� F.

Add milk to mushroom mixture. Cook over medium heat for about 5 minutes, or until thickened and bubbly, stirring occasionally. Cook and stir for 1 minute. Stir in scallops, wine, and herbs. Remove from heat.

Spoon scallop mixture into 4 coquille shells, au gratin dishes, or 6-ounce custard cups. Sprinkle bread crumbs over scallop mixture. Sprinkle with paprika. Place containers in a shallow baking pan.
Bake, uncovered, for 7 to 9 minutes, or until crumbs brown. Serve warm.

One 1/2-cup serving equals: 247 Calories...31 gm Protein...22 gm Carbohydrate...38 mg Cholesterol...478 gm sodium...3 gm Total Fat (1 gm saturated)