Coquille St. Jacques (scallops)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb large scallop (sliced 2 cups)
• 3/4 cup dry white or 3/4 cup
• 2 cups fresh mushrooms (sliced)
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1 bay leaf
• 2 tablespoons shallots (minced) or 2 tablespoons scallions (minced)
• 3 tablespoons unsalted butter
• 4 tablespoons flour
• 3/4 cup milk
• 1/2 cup heavy whipping cream
• 2 egg yolks
• 1/2 teaspoon lemon juice
• 3 tablespoons grated swiss cheese
• 1 cup plain breadcrumbs
• 1 tablespoon granulated sugar
• paprika

Recipe

• 1 place scallops in saucepan with or , mushrooms, seasonings & herbs.
• 2 add water, if necessary, to almost cover ingredients.
• 3 bring to simmer & then cover pan & simmer slowly for 5 minutes.
• 4 remove scallops & mushrooms & place into a bowl.
• 5 rapidly boil down the cooking liquid until reduced to the amount of 1 cup.
• 6 melt 3 tbsp of butter in a new pan& stir in the flour until smooth.
• 7 cook slowly for 2 minutes without browning.
• 8 remove from heat & beat in the scallop cooking liquid.
• 9 stir with whip over medium heat until sauce thickens.
• 10 thin out with milk.
• 11 blend egg yolks in a bowl with half of the heavy cream.
• 12 beat in the hot sauce driblets.
• 13 return to the pan & stir over medium heat until sauce comes to a slight boil.
• 14 thin out, as necessary, with more cream or milk.
• 15 carefully correct seasoning & add lemon juice & sugar if needed.
• 16 fold 2/3 of sauce into the scallops & mushrooms & spoon into lightly buttered large shells or individual ramekins (round baking bowls).
• 17 spoon on the remaining sauce & sprinkle with the cheese.
• 18 top with bread crumbs & place little dabs of butter on top.
• 19 then sprinkle with paprika.
• 20 place into broiler until lightly browned & serve with crusty bread if desired.