Title: Coquilles Saint-Jacques
Categories: Seafood
Yield: 8 Servings

1 lb Scallops
1 1/2 c Water
3/4 c Dry white wine
2 Sprigs fresh parsley
1 Bay leaf
1/2 lb Mushrooms; chopped
1 c Finely chopped onion
2 tb Sherry
1 ts Lemon juice
6 tb Butter
3 tb Flour
2 Egg yolks
4 tb Whipping cream
1 1/4 ts Salt
1/4 ts White pepper
1/2 c Bread crumbs

Combine scallops, water, wine, parsley and bay leaf in saucepan. Bring to a
boil and cook over low heat for 5 minutes. Drain scallops, reserving
liquid. In a saucepan, combine mushrooms, onion, sherry, lemon juice and 2
Tablespoons butter. Bring to a boil, cover and cook over low heat for 10
minutes. Strain and reserve liquid. Dice scallops and mix with
mushroom/onion mixture. Set aside. Melt 3 Tablespoons butter in saucepan.
Blend in flour. Add reserved liquids, stirring constantly to boiling point.
Cook over low heat 3 minutes. Beat egg yolks and whipping cream in bowl.
Add a little hot liquid, stirring. Then pour egg yolk and cream mixture
into saucepan with liquids and cook until thickened (do not boil). Season
with salt and pepper. Add scallops/onion/mushrooms. Mix well and spoon into
8 ramekins. Dot with butter and bread crumbs. Bake in 450ø oven for 10
minutes. Yield: 8 servings.

KENNETH E. CARLE

STUTTGART, AR

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.