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Scallops Coquille St. Jacques



  • 1 pound sea scallops
  • 1 cup white wine
  • 3/4 cup water
  • 1 tablespoon lemon juice
  • 1 bay leaf
  • 1 tablespoon parsley , chopped
  • 1/4 pound mushrooms, chopped
  • 6 tablespoons butter
  • 4 tablespoons flour
  • 2 egg yolks
  • 4 tablespoons heavy cream
  • Bread crumbs


  1. In a 3-quart casserole dish, combine wine, water, lemon juice, bay leaf and parsley. Cover and microwave 100% for 3 minutes.
  2. Add scallops and mushrooms, cover and cook for 6 minutes on medium-high; stir once. Remove bay leaf and drain, reserving 1 3/4 cups broth.
  3. In small bowl, melt 4 tablespoons butter, stir in flour and add reserved broth. Whisk thoroughly. Microwave 3 to 4 minutes until thick and smooth.
  4. Blend egg yolks and cream and add to sauce. Stir and cook an additional 2-3 minutes. Don't overcook.
  5. Place scallops and mushrooms into a 7 x 12-inch dish. Spoon cream sauce over and sprinkle with bread crumbs. Dot with butter.
  6. Bake for 15 minutes in 400 degrees F oven. Garnish with parsley and paprika.

Posted by jerseyjan at Recipe Goldmine 7/21/01 6:28:52 pm.


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