Scallops Coquille St. Jacques

Ingredients

• 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 all-purpose flour
• 2 egg yolks
• 4 tablespoons heavy cream
• Bread crumbs

Instructions

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 over medium-high heat; 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 for 3 to 4 minutes until thick and smooth.
4. Blend egg yolks and cream and add to sauce. Stir and cook an additional 2 to 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 at 400 degrees F. Garnish with parsley and paprika.

Attribution

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

Photo credit: (c) Can Stock Photo / bhofack2