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Pasta, Seafood and Eggs:
Coquilles Sautées

from Atlanta Cooknotes


INGREDIENTS:

11 Tablespoons butter
5 garlic cloves, crushed
2 Tablespoons chopped green onions
6 ounces fresh mushrooms, sliced
1 Tablespoon chopped parsley
1 teaspoon chopped parsley
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon Worcestershire sauce
1 pound scallops
1 Tablespoon white wine
  Paprika
TO PREPARE:

Preheat oven to 450 degrees.  Sauté garlic and onions in butter.  Add mushrooms, parsley, salt, pepper, and Worcestershire sauce.  Cook slowly until mushrooms are tender.  Add scallops and wine.  Increase heat to high about two to three minutes to reduce any liquid from scallops.  Do not overcook.  Spoon mixture into individual serving dishes and sprinkle with paprika.  Bake until butter bubbles and turns brown.  Serve immediately.

SERVINGS:  4



Copyright 1982 The Junior League of Atlanta, Inc.  All rights reserved.

Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/cookbook.htm) to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.

The Junior League of Atlanta, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Atlanta Cooknotes, are returned to the community.
 

   

 
 

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