Coquilles St. Jacques

This elegant french seafood entrée/appetizer

I  make with scallops and crab.
I made these for New Year's Eve.

It can be made with other choices of fish,

such as shrimp, haddock, sole etc.

INGREDIENTS:

This recipe makes 6 Coquilles St. Jacques.

1/2 cup onions, finely chopped

4 tblsp butter

4 tbsp white flour

1 cup milk

1/2 cup white wine

2 lbs. Scallops
1 tin crab meat.(170gr.)

1 cup Mozzerela Cheese

or Gruyère cheese grated.
Salt, Parsley and Pepper to taste.

4 potatoes
Butter
4 tblsp. milk
Salt, Pepper and Parsley to taste.


Cook potatoes. Mash with butter, milk, salt, and parsley until smooth. Set aside.

Garnish rim with potatoes

Preheat oven to 350 degrees.

Fry the scallops in a frying pan,  a few minutes with butter. Set aside.

In a saucepan fry the onions in butter until softened. 
Add the flour and cook for 1 minute, stirring constantly. 
Add the milk and wine and bring to a boil, stirring with a whisk. 
Cook for 1 minute until thick, remove from heat.
Season with salt, pepper and parsley. 
Add the scallops and 1/2 of the cheese. Stir to combine.

Spoon the filling into the shells or small gratin dishes.
Garnish the rim with the mashed potatoes. 
I use a pastry bag with a large tip.
Sprinkle the remaining cheese over the top.
Bake for about 10 minutes.
Put under the broiler a few minutes.

Enjoy!

all pics are my sole original property.
thanks for your visit xo.

Blueberry, Raspberry and Rhubarb Crisp

One of my New Year's Desserts.

A healthy fruit dessert.

Make with fresh or frozen berries.

I used my garden rhubarb,
organic wild Gaspé blueberries,
and raspberries (frozen)

With Oats topping and baked in the Oven

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Preheat Oven to 350 degrees

Ingredients

2 cups each of Blueberries,

 Raspberries and Rhubarb.

(This recipe is good with 6 cups of any fruit.)

 1/4 to 1/3 cup brown sugar

(Sometimes I used Maple Syrup instead of sugar).

The rind of a lemon or orange.

2 tbsp. corn starch to thicken the berries.

(Minut Tapioca can be used also to thicken)

Mix all ingredients above together in a large bowl.

I freeze my berries when in season

Fill individual ramekin dishes or

 put all together in a casserole dish.

For the topping:
~I use Ricardo's recipe~
1 1/4 cups Minute Oats
1/4 cup flour
1/4 cup brown sugar
1/3 cup butter softened.
(Optional :1/2 cup pecans or walnuts finely chopped)

directions:
Whisk together oats, flour and sugar.
Stir in butter until well mixed.

 Spoon on top of fruit mixture in ramekin dishes..

Bake approx. 55 minutes to 1 hr.

 at 350 degrees.

Bake until topping is golden brown and

fruit is bubbling. 

Place ramekins on a cookie sheet to bake
to catch spills.

To view my blog on how to freeze blueberries click here

all pics are my sole original property...

Thanks for visiting my blog xo

Delicious with Ice Cream!!!