Coquille st. Jacques Recipe

The classic creamed scallop dish. Large scallop shells are natural microwave utensils for this.

Ingredients:

3 tablespoons butter
1 jar (4-oz.) sliced mushrooms
2 green onions, sliced
1/4 cup chopped celery
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon thyme
1 tablespoon pimiento chopped
1/3 cup white wine
1 lb raw scallops
1/4 cup dairy half & half
1 egg yolk, beaten

Preparation Method:

In 2-qt casserole place butter, mushrooms, onions and celery. Microwave at High 2 to 3 Minutes, stirring after 1 minute.

Stir in flour, salt, thyme and pimiento well, then wine and scallops, stirring again. Microwave at High 5 to 6 Minutes, stirring after 2 minutes.

Divide mixture among 4 scallop shells. Top with Crumb Mixture (below). Cover with wax paper. Microwave at Medium High 7 to 9 Minutes, rearranging after 4 minutes, until hot.

Crump mixture: In small bowl, place 2 tablespoons butter. Microwave at High 1/4 to 1/2 Minute, until melted. Stir in 1/4 cup fine dry bread crumbs and 2 tablespoons parmesan cheese.

January 28 2008 | Seafood Recipes | No Comments »

Crab Imperial Recipe

Ingredients:

2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
3/4 teaspoon pepper
1 teaspoon dry mustard
1 cup dairy half & half
1 teaspoon lemon juice
2 teaspoons Worcestershire sauce
2 tablespoons minced green pepper
2 tablespoons minced pimiento
1 egg, beaten
1 lb. lump crabmeat
1/2 cup fine dry bread crumbs
1/4 cup melted butter

Preparation Method:

In 1 1/2-qt. casserole place butter. Microwave at High 1/2 Minute, until melted. Stir in flour, salt, pepper and mustard until smooth. Microwave at High 1 minute.

Very slowly stir in half & half until mixture is smooth. Add lemon juice, Worcestershire suauce, green pepper and pimiento. Microwave at High 3 to 3 1/2 Minutes, until thickened, stirring every minute.

Stir a little hot mixture into egg, then add egg to rest of sauce. Microwave at Medium High 2 Minutes. Drain crab. Remove shells of cartilage. Stir sauce into crab.Divide mixture into 6 to 8 shells or remekins. Combine crumbs and butter. Divide over top. Microwave at Medium High 6 to 8 Minutes, rearranging after 3 minutes, until heated. Makes 6 to 8 servings.

January 28 2008 | Seafood Recipes | No Comments »