Coquilles St. Jacques

* Exported from MasterCook *

Coquilles St. Jacques

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Seafood Main Dish
Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup White Wine
1 pinch Thyme
4 tablespoons Butter
1/2 Small Onion
1/2 Bay Leaf
1 Parsley Sprig
3/4 pound Bay Scallops
1/4 pound Fresh Mushrooms -- chopped
1 tablespoon Lemon Juice
1 1/2 tablespoons Flour
1/2 cup Heavy Cream
2 Egg Yolks
1 Parmesean
2 Slices dried bread/crumbs

Melt a small quantity of butter and stir with buttered bread crumbs. Drain and
set aside. In medium saucepan, add 1/4 cup water, wine, thyme, 1 tblsp butter,
onion, bay leaf and parsley sprig. Add scallops and simmer 2-3 minutes.
Strain broth and save, setting aside the scallops. In small frypan, saute the
mushrooms in 1 tblsp butter, lemon juice, salt and pepper. After 5 minutes,
remove mushrooms and strain butter mixture into reserved broth. Set aside the
mushrooms. Heat water for Double Boiler to simmer. In Double Boiler, blend
flour and 1 1/2 tblsp. butter. Add reserved broth. Add slowly egg yolks which
have been beaten with the heavy cream.
Blend well. Add scallops. Cook until thickened and smooth. Add mushrooms. Pile
into oven bowls, top with buttered bread crumbs and good dash of parmesean.
Broil until browned.

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