Coquilles Saint Jacques

Ingredients

• 1 pound fresh or frozen scallops
• 4 tablespoons margarine or butter
• 1 cup chopped fresh mushrooms
• 2 tablespoons thinly sliced green onion
• 2 tablespoons all-purpose flour
• 1/8 teaspoon pepper
• 2/3 cup light cream
• 1 egg yolk, slightly beaten
• 3 tablespoons dry white wine
• 3/4 cup soft bread crumbs (1 slice)
• 1 tablespoon margarine or butter, melted
• 1 tablespoon snipped parsley

Instructions

1. Thaw scallops, if frozen. Halve any large scallops.
2. In a large skillet cook half of the scallops in 1 tablespoon of the margarine or butter over medium heat for 1 to 3 minutes or till scallops turn opaque. Remove scallops with a slotted spoon; drain. If necessary, repeat with remaining scallops and 1 tablespoon of the margarine.
3. In the same skillet, cook mushrooms and onion in 2 tablespoons margarine till tender. Stir in flour and pepper. Add cream; cook and stir till thickened and bubbly. Gradually stir hot mixture into egg yolk. Stir in cooked scallops and wine.
4. Spoon scallop mixture into 4 coquille shells, au gratin dishes, or 6-ounce custard cups. Place in a shallow baking pan. Toss together bread crumbs, melted margarine, and parsley; sprinkle over scallop mixtures. Bake in a 400° oven for 7 to 9 minutes or till crumbs are brown.
5. Microwave directions: Thaw scallops, if frozen. Halve any large scallops. In a 1 1/2-quart casserole, micro-cook 1/2 cup water on 100% power (high) for 2 to 4 minutes or till boiling. Add scallops. Cook, covered, on high for 2 to 5 minutes or till scallops are opaque, stirring once or twice. Drain well. Cook mushrooms, onion, and 2 tablespoons margarine, covered, on high for 2 to 3 minutes or till tender. Stir in flour and pepper. Add cream. Cook, uncovered, on high for 2 to 4 minutes or till bubbly; stir every 30 seconds. Gradually stir hot mixture into egg yolk. Stir in cooked scallops and wine. Spoon into coquille shells, au gratin dishes, or 6-ounce custard cups. Combine bread crumbs, melted margarine, and parsley; sprinkle over the scallop mixtures. Cook, uncovered, on high for 1 1/2 to 2 1/2 minutes or till heated; rearrange once.