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Coquilles St. Jacques

Coquilles St. Jacques recipe
photo by:kraft
10 min
35 min
4 servings
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What You Need

Tbsp.  butter, divided
 RITZ Crackers, crushed (about 2/3 cup)
Tbsp.  KRAFT Grated Parmesan Cheese
 fresh thyme sprigs
Tbsp.   finely chopped fresh parsley
lb.  sea scallops
 onion, chopped
lb.  cremini mushrooms, sliced
cloves  garlic, chopped
cup  dry white wine
tub   (10 oz.) PHILADELPHIA Original Cooking Creme

Make It

MELT 1-1/2 Tbsp. butter; mix with cracker crumbs, Parmesan and herbs.

ADD 1/2 Tbsp. of the remaining butter to medium skillet; cook 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 1/2 Tbsp. of the remaining butter and 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 the scallops; cook 3 min. or until most of the liquid is absorbed. Stir in cooking creme; cook and stir 1 min. on medium-low heat. 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 golden brown.

Kraft Kitchens Tips

Creative Leftovers
Cool, then refrigerate any leftovers. Reheat, then toss with hot cooked spaghetti to enjoy as part of a great lunch the next day.
For a change of pace, substitute other fresh mushrooms, such as shiitake and portobello, for all or part of the cremini mushrooms.
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.
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