MAY 16TH: COQUILLES ST. JACQUES and SPAGHETTI-O’s

Coquilles St. Jacques

½ c. dry bread crumbs

5 Tbsp. melted butter

6 oz. shredded Gruyerre cheese

1 c. mayonnaise

¼ c. dry white wine

1 Tbsp. chopped fresh parsley

1 lb. sea scallops, quartered

½ lb. button mushrooms, sliced ½ c. chopped onion

In small mixing bowl, toss bread crumbs with 1 Tbsp. melted butter; mix thoroughly and set aside. In another mixing bowl, combine cheese, mayonnaise, wine and parsley; mix thoroughly and set aside. IN skillet over medium heat, sauté scallops in 2 Tbsp. melted butter until opaque. Transfer to plate lined with paper towels. Preheat broiler for medium /high heat. Reheat skillet over MEIDUM heat and cook mushrooms and onion in 2 Tbsp. melted butter until tender. Add cheese, mixture and return scallops to skillet. Cook until heated through and cheese is melted. Spoon mixture into individual ramekins or pour the whole mixture into an 11×7” baking dish. Broil in preheated broiler 6” from heat for 2-4 minutes or until browned.