Coquille St. Jacques
POINTS value | 8
Servings | 2
Ingredients
8 oz large scallops
3/4 cup water
Juice of 1 lemon
1/4 cup dry white wine
1T garlic blend paste or regular garlic paste
16 oz mushroom(s), cut into bite size pieces
1 Tbsp cornstarch or flour
3/4 cup fat free half and half
2 wedges Laughing Cow Light Creamy Swiss, Original Flavor
1 T reduced fat parmesan cheese (Trader Joe's carries this)
1 tsp butter
1/2 tsp table salt
1/2 tsp black pepper
3/4 cup white or yellow onion, chopped
2 servings cooking spray
3 Tbsp dried bread crumbs
2 servings cooking spray
3 Tbsp parsley, finely chopped
Instructions
In a saucepan, gently poach scallops for 5 minutes in 3/4 cup water, lemon juice, dry white wine and garlic paste (don't allow liquid to boil or scallops will toughen). Remove scallops from liquid and set aside. Reserve the liquid.
Cook the cut mushrooms in the liquid until mushrooms are slightly tender. Remove mushrooms from the liquid and set aside. Reserve the liquid.
In a second pan and at a low to medium heat, cook chopped onions in liberal dose of cooking spray -- and, if necessary, a teaspoon or two of water -- until onions are slightly brown. Remove from pan and set aside.
Slightly brown the breadcrumbs in the second pan, using a liberal amount of cooking spray.
Use fork to mix cornstarch or flour with small amount of the scallop/mushroom liquid. Add flour mixture and half-and-half to the liquid. Stir continuously and heat until thickened.
Add Laughing Cow cheese wedges, butter, Parmesan cheese, salt and pepper. Stir until well melted and mixed.
Place scallops, mushrooms and onions in a ramekin, mix slightly, pour the liquid over the mixture, and sprinkle with breadcrumbs and parsley. Cook uncovered at 350 degrees for about 20 minutes or until bubbling.
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