Coquille St. Jacque

4 Servings


  • 1 pound scallops washed and drained (cut big scallops)

  • 1 6 oz. can crab meat

  • 1 4 oz. can mushrooms sliced or button

  • 1 10 3/4 ounce can cream of mushroom soup undiluted

  • 1 tablespoon garlic minced or crushed

  • 1/2 cup white wine or dry vermouth

  • 1 tablespoon lemon juice

  • salt and pepper to taste


  • About 2 hours before cooking (or longer), marinate scallops in white wine, lemon juice, garlic, salt and pepper and refrigerate.

  • PAM a skillet well, when hot, add scallops, cream of mushroom soup with marinade.

  • Stir well and cook a few minutes. Continue cooking until scallops are done.

  • Add mushrooms and crab meat and cook until bubbly and heated thru.

  • Serve immediately.

  • May be served over a bed of rice or spaghetti.

Category: Seafood