This is a wonderful, low-carb, way to prepare scallops.

-= Exported from BigOven =-

Coquilles St. Jacques

Succulent sea scallops in a rich creamy sauce.

Recipe By: Pete Romfh
Serving Size: 6
Cuisine: French
Main Ingredient: Scallops
Categories: Diabetic, Low Carb, Low Fat, Main Dish, Brunch

-= Ingredients =-
1 cup clam juice
1/2 cup white wine
16 ounces sea scallops ; sliced into bite size pieces
1 medium tomato
1 tablespoon butter
2 tablespoon shallots ; - minced
2 teaspoons brandy
1/2 cup 2% milk
1 tablespoon flour
1 tablespoon 2% milk ; as required
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
2 ounces reduced fat Swiss cheese ; shredded
4 teaspoon Parmesan cheese ; - grated
2 teaspoons Tarragon ; - or parsley for garnish

-= Instructions =-
Heat the clam juice and wine in a small non-reactive saucepan over medium
heat. When hot, add the scallops and poach for 2 to 3 minutes. Remove the
saucepan from the heat and cool the scallops in the liquid (Note - we
removed the scallops to avoid overcooking). Return the cooking liquid to
medium-high heat and cook until reduced to ¾ cup. Cut an X into the bottom
of the tomato. Blanch it in boiling water in a saucepan for 30 seconds.
Drain, peel, see, and chop the tomato. Heat the butter in a non-stick
saucepan over medium low heat. Add the tomato and shallots; cook gently
until dry. Add the brandy, reserved scallop cooking liquid and ½ cup milk.
Bring to a simmer. Combine the flour and 1 tbls milk; mix until a smooth
paste forms. Whisk the flour mixture, salt and cayenne pepper into the
simmering liquid. Cook, stirring constantly until slightly thickened. Add
the Swiss cheese and cook, stirring, until the cheese melts. Taste and
correct the seasonings, if necessary. Divide the reserved scallops among 6
ramekins. Top each with some of the sauce. Sprinkle 1 tsp parmesan cheese
over the top of each ramekin and bake at 425 degrees until bubbly.

Each (1 cup) serving contains an estimated:
Cals: 163, FatCals: 52, TotFat: 6g
SatFat: 3g, PolyFat: 0g, MonoFat: 1g
Chol: 41mg, Na: 380mg, K: 416mg
TotCarbs: 6g, Fiber: 0g, Sugars: 1g
NetCarbs: 6g, Protein: 17g

Adapted from recipe by Chef Terry Conlan of Lake Austin Spa.


** Recipe, with photo, at: http://www.bigoven.com/recipe160944 **
** Easy recipe software. Try it free at: http://www.bigoven.com **



--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org