Title: Coquille St. Jaques
Categories: Diabetic Entree Fish
Yield: 6 Servings

SCALLOPS
1	lb	Fresh scallops;
1	c	Dry sherry;
1/2		Bay leaf;
1/2	lb	Fresh mushrooms;
2	tb	Butter or margerine;
1	tb	Lemon juice;
2	tb	Diced onion;
1/2	ts	Salt;
1/8	ts	Pepper;
1 1/2	tb	Flour;
TOPPING
1/4	ts	Paprika;
	ds	Cayenne; optional
1	tb	Parmesan Cheese;
3	tb	Bread crumbs;

On medium power (60%), cook scallops, covered with 1/4 cup of the sherry and the bay leaf for 5-6 minutes until scallops are tender and white. Stir once during cooking. Drain liquid off scallops and reserve 1/4 cup. Discard bay leaf. In a 1 quart glass measuring cup heat the butter, onion, and mushrooms for one minute, stir in flour, salt and pepper. Gradually add the remaining wine, reserved 1/4 cup broth and lemon juice, stirring until smooth. Cook 3-4 minutes until mixture is thickened, stirring every minute. Pour over scallops, cover and heat 1-2 minutes until hot through, still on medium power. Sprinkle with topping and let rest covered for 3-4 minutes before serving.

1 serving = 2 fat-meat exchange + 1/2 bread exchange + 1 fat exchange 190 calories; 8 g carbohydrate; 15 g protein; 11 g fat

Posted by Jane Knox

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