Coquilles Saint-Jacques

INGREDIENTS:

1/4 cup all-purpose flour

3/4 teaspoon salt

1/2 teaspoon curry powder

1/8 teaspoon cayenne pepper

1 1/2 pounds sea scallops

4 tablespoons butter

8 ounces fresh mushrooms, cleaned and sliced

1 cup chopped onion

2/3 cup dry white wine

2 tablespoons Cognac

3 tablespoons bread crumbs

2 tablespoons butter, melted

1/3 cup grated Gruyere cheese

1 tablespoon fresh lemon juice

STEPS:

· Preheat the oven broiler, in a large bowl mix flour, salt, curry powder and cayenne pepper. Add scallops and toss it until it is completely coated.

· Mix the flour, salt, curry powder, and cayenne pepper together in a large bowl. Add the scallops to the bowl and toss the mixture together until the scallops are completely coated in the spiced flour mixture.

• Melt the butter in a large skillet over medium-high heat. Add the coated scallops to the butter and sauté them, turning once, until they are golden brown on both sides, about 4 minutes; transfer the scallops to a plate and cover to keep warm.
• Sauté mushrooms and onions to the skillet over medium high heat for 4 minutes or until light brown in color. Add white wine to the pan and deglaze it. Reduce heat and simmer until sauce has reduced by half. Remove from heat and stir in cognac and scallops.
• Equally divide scallops and sauce for 6 shells or ramekins.
• Mix bread crumbs, butter and cheese. Put it on top of the separated scallops.
• Place scallops 5-6 inches below the broiler.
• Cook until scallops in browned on top.
• Sprinkle with lemon juice and serve.

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