Recipe - Coquilles Saint-Jacques Au Four

2 pound Scallops
Salt and pepper
Mushrooms finely chopped
Parsley finely chopped
Bread Crumbs
Dry white wine
Butter
Lemon juice
Sprig Parsley

Wash and drain 2 pounds of scallops and arrange them in scallop shells or
ramekins. If sea scallops are used, cut each into 4 pieces. Season the
scallops with salt and pepper, cover them with finely chopped mushrooms and
parsley, and sprinkle them with bread crumbs. Dot each shell with butter
and sprinkle with 1 teaspoon dry white wine. Put the shells on a baking
sheet and bake them in a hot oven (400F) for 10 to 12 minutes. Squeeze a
few drops of lemon juice over each shell and garnish with parsley sprigs.

Recipe By : The Gourmet Cookbook I

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini