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| | Post New Topic | | Coquilles St. Jacques | Views: 310 | | Feb 23, 2009 5:45 pm | | Coquilles St. Jacques | # | 
Gazelle Simmons | | Coquilles St. Jacques – 6.7 carbs
2 TBS of butter (1/4 stick of butter)
4 oz mushrooms (1 carb)
6 oz sea or bay scallops (3.9)
2 oz sour cream (0.8)
1 beaten egg (0.6)
1/8 tsp of salt
1 tsp lemon juice (0.4)
1/8 tsp of white pepper
In a large skillet melt butter over medium heat.
Add mushrooms and sauté for 3 or 4 minutes
Add scallops and continue to sauté for 4 to 5 more minutes
With a slotted spoon remove the scallops & mushrooms to a medium sized bowl and keep warm
Reduce the heat to medium low and slowly add the sour cream to the skillet.
Whisk the beaten egg into the cream.
In a small bowl combine the lemon juice, salt and pepper. Slowly whisk this mixture into the cream mixture.
Reduce the heat to low.
Return scallops and mushrooms to skillet. Heat through.
And serve immediately!
HINT! Do not leave this long to heat through--you risk curdling the cream. And if you use the smaller bay scallops cook for 3 to 4 minutes. Or you can use other fish--I've also used it with pollack--either way it's delicious!
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Gazelle Simmons, Virtual Asst/Owner of Admin Services, http://www.admnsrvcs.com
S Metro Area Dir, Atlanta Metro Black Chamber of Commerce, http://www.ambcc.org
Satisfied Customer and Marketing Executive at Melaleuca
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