04-30-2006, 02:24 PM
Join Date: Dec 2004
Location: EL Cajon CA.
COQUILLES ST. JACQUES PARISINNE
1 cup dry white wine
½ teaspoon salt
Grind of fresh pepper
½ bay leaf
2 tablespoons minced shallots or green onions
1-pound sea scallops
½ pound fresh mushrooms, sliced
4 tablespoons flour
¾ cup milk 2 egg yolks, beaten
½ cup heavy cream
¼ cup grated Swiss cheese
- Combine wine, salt, pepper, bay leaf and shallots in a stainless steel or enameled saucepan. Bring to a boil and simmer 5 minutes.
- Add scallops and mushrooms and enough water to just cover scallops. Bring to boil. Cover, lower heat and simmer 5 minutes. Remove scallops and mushrooms and set aside.
- Boil liquid down rapidly until it is reduced to 1 cup. Remove bay leaf.
- Melt 3 tablespoons butter in saucepan. Stir in flour. Remove from heat and slowly stir in the scallop liquid and the milk. Return to heat and cook, stirring constantly, until mixture boils and is smooth and thickened.
- Beat together egg yolks and cream. Beat some of the hot sauce into egg yolks. Return to mixture in saucepan and cook over low heat, stirring constantly, for 1 minute. Season to taste with salt and pepper.
- Cut scallops into small pieces. Fold into sauce with mushrooms. Butter scallop shells or small individual casseroles. Fill shells with scallop mixture. Sprinkle cheese over top of shells. Dot tops with 1 tablespoon of butter.
Makes 4 to 6 servings.
- Place on broiler rack and broil about 7 inches from source of heat until sauce is bubbly and the top is lightly browned.