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Coquilles St. Jacques Mornay

Europe, Central: French

My mom makes this recipe only on special occasions - like Christmas dinner.


1 cup dry sherry
1/2 teaspoon salt
1 pound fresh or frozen sea scallops, washed
2 tablespoons finely chopped onion
large can smallmushrooms, sliced
1/4 cup butter or margarine (for sauce)
1/4 cup all-purpose flour
1/2cup heavy cream
2 teaspoons lemon juice
1/3 cup grated swiss cheese
1 to 2 tablespoon chopped parsley


1. Bring sherry to boiling in small saucepan; add the salt and scallops; cover. Simmer until just tender, 5 to 6 minutes. Drain, reserving liquid(1 cup)
2. Saute onion and mushroom until soft in butter or margarine in medium size saucepan, then remove from the heat; stir in the flour until smooth; gradually stir in reserved liquid. Cook, stirring constantly, till sauce thickens and bubbles 1 minute. Stir in cream and lemon juice. bring to boiling; remove from heat. If sauce is too thick, add more cream or wine. Taste and add more salt or lemon juice if necessary.
3. Add scallops, cheese and parsley to sauce; serve over white rice.

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