Coquilles St. Jacques

Name: Coquilles St. Jacques
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Tbsp. butter, divided; 12 RITZ Crackers, crushed; 1 Tbsp. grated Parmesan cheese; 2 Tbsp. fresh parsley; ½ tsp. fresh thyme leaves (from 4 sprigs); 1 lb. sea scallops; 1 onion, chopped; ½ lb. cremini mushrooms, sliced; 2 cloves garlic, minced; ¼ cup white wine; 1 pkg. Neufchatel cheese, cubed; 2 Tbsp. milk

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Prep time:

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Total time:

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Servings:

Ingredient list

2 Tbsp. butter, divided
12 RITZ Crackers, crushed
1 Tbsp. grated Parmesan cheese
2 Tbsp. finely chopped fresh parsley
½ tsp. fresh thyme leaves (from 4 sprigs)
1 lb. sea scallops
1 onion, chopped
½ lb. cremini mushrooms, sliced
2 cloves garlic, minced
¼ cup dry white wine
1 pkg. (8 oz.) Neufchatel cheese, cubed
2 Tbsp. milk

Nutrition factsNutrition information

Recipe Tips

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.