COQUILLES ST. JACQUES A LA PARISIENNE

COQUILLES ST. JACQUES A LA PARISIENNE image

Yield 6 scallop shells

Number Of Ingredients 14

1 c white wine (or 3/4 c white vermouth)
1/2 tsp salt
pepper
1/2/ bay leaf
2 tbs minced shallots or green onions
1 lb. scallops
1/2 lb sliced mushrooms
4 1/2 tbs butter
4 tbs flour
3/4 c milk
2 egg yolks
1/2 c whipping cream
drops of lemon juice
6 tbs Swiss or Gruyere

Steps:

Simmer wine, 1/2 tsp salt, dash of pepper, 1/2 bay leaf for 5 minutes. Add scallops and mushrooms; add enough water to barely cover. Bring to a simmer; cover and simmer slowly for 5 minutes. Remove scallops and mushrooms with a slotted spoon, set aside in a bowl. Rapidly boil down cooking liquid until reduced to 1 c. Cook 3 tbs butter and 4 tbs flour slowly together for 2 minutes. Off heat, blend in the boiling cooking liquid, then the milk. Boil 1 minute. Blend the egg yolks and cream in a bowl, then beat the hot sauce into them by driblets. Return the sauce to the pan and boil, stirring, for 1 minute. Thin with more cream if necessary. Season to taste with salt, pepper, lemon juice. Cut the scallops into crosswise pieces about 1/8" thick. Blend 2/3 of sauce with scallops and mushrooms. Butter shells, spoons scallops and mushrooms into them and top with sauce. Sprinkly with cheese and dot with 1 1/2 tbs butter cut into pieces. 15 minutes before serving, set scallops 8 to 9 inches under broiler to heat through and brown the top of the sauce.