Coquilles St Jacques
Source: The Woman's Day Encyclopedia
1 1/4 lb scallops
butter
6 shallots or green onions , chopped
Bouquet Garni (dried parsley, celery leaves, thyme, bay leaf)
1 1/2 cups dry white wine
salt
12 mushrooms, finely chopped
1/3 cup water or chicken broth
juice of 1 lemon
Fresh groud pepper
3 T Flour
4 egg yolks
1 cup cream
grated parmesan
fine dry bread crumbs
Wash scallops and dry with paper towel. Place in a saute pan with 2 T butter, the shallots and the Bouguet Garrni. Barely cover with white wine. Season with a little salt and bring to a boil. Turn down and simmer about 4 minutes or until the scallops are barely tender. Drain and save broth for sauce. When the scallops are cool enough to handle cut in small pieces or in slices.
Saute mushrooms in 2 T butter for 2 or 3 minutes. Add broth or water, lemon juice, salt and pepper. Simmer until mushrooms are tender. Drain and reserve liquid.
Combine the reserved liquids from the scallops and the mushrooms and heat. Melt 3 T of butter in a sauce pan, blend in the flour, add the liquid, heat and stir until thickened and smooth. Cook for 2 or 3 minutes. Add the scallops, heat through.
Beat the egg yolks and mix with the cream. Add this to the sauce and cook gently, do not boil. Add mushrooms and season to taste. Spoon into individual ramekins or shells, sprinkle with cheese and bread crumbs. Glaze under the broiler for just minute or two.
NOTE: Can be made several hours in advance and then spooned into the dishes and placed under the broiler just before serving but let it come to room temp first.