Coquilles St. Jacques

Prep time35 min

Total time35min

ServingsMakes 4 servings.

Melt 1 Tbsp. butter; mix with cracker crumbs, Parmesan and herbs.
Add 1/2 Tbsp. of the remaining butter to medium skillet; heat on medium-high heat until melted. Add half the scallops; cook 1 min. on each side or until lightly browned on both sides. Remove from skillet; cover to keep warm. Repeat with remaining scallops.
Melt remaining butter in same skillet on medium-high heat. Add onions; cook and stir 3 min. Stir in mushrooms and garlic; cook 5 min. or until mushrooms are tender, stirring frequently. Add wine and any liquid released from scallops; cook 3 min. or until most the liquid is cooked off. Stir in Neufchatel cheese and milk; cook and stir 5 min. on medium-low heat until Neufchatel cheese is completely melted and sauce is well blended. Return scallops to skillet; cook 4 min., stirring occasionally. Spoon into 4 (8-oz.) ramekins or 9-inch pie plate; sprinkle with crumb mixture.
Heat broiler. Broil scallop mixture, 6 inches from heat, 2 min. or until top is golden brown.

Cooking Know-How
It is important to drain any excess liquid released from the scallops and add it to the mushrooms while cooking. It will add more flavor to the dish and, most importantly, will make the dish creamier.
Substitute
Use 1/2 tsp. dried thyme leaves in place of the fresh thyme.
Substitute
For a change of pace, substitute other fresh mushrooms, such as shiitake and portobello, for all or part of the cremini mushrooms.

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Nutrition Information Nutrition Per Serving
Calories	360
	% Daily Value*
Total fat 23g
Saturated fat 13g
Trans fat 1g
Cholesterol 80mg
Sodium 840mg
Carbohydrate 17g
Dietary fiber 1g
Total sugars 5g
Protein 22g
Vitamin A	20 %DV
Vitamin C	4 %DV
Calcium	10 %DV
Iron	6 %DV

Nutrition Information