Recipe#8464

Title: Coquilles St. Jacques

From:S.Pickell
Date: Wed, 1 May 1996 17:08:00 -0500 

      Yield: 3 servings
 
      1 lb Scallops
      4 tb Butter
    1/2 c  Sliced mushrooms
      3 tb Flour
      1 c  Dry white wine
    2/3 c  Water
      2    Parsley sprigs
      4    Whole black peppercorns
      1 pn Dried thyme
      1    Bay leaf
    1/2 c  Shallots; or onion
           -chopped
      1    Egg yolk
    1/2 c  Heavy cream
      1 ts Lemon juice
           Cayenne to taste
    1/2 c  Dry bread crumbs
    1/4 c  Grated Parmesan cheese
           Butter
  1 1/2 c  Potatoes; cooked and
           -whipped
 
  Melt 1 Tb butter in a heavy skillet and saute mushrooms. Remove
  mushrooms and set aside. Add remaining 3 Tb butter and the flour and
  cook together over medium heat 2-3 minutes, stirring constantly.
  
  Combine the wine, water, parsley, peppercorns, thyme, bay leaf and
  onion in a saucepan and bring to a boil. Boil 10 minutes, strain and
  return liquid to the pan; add scallops, cover and let simmer 3
  minutes. Remove scallops and set aside. Bay scallops can be served
  whole; the larger sea scallops should be sliced into thirds across
  the grain. Reduce liquid to 1 cup; add butter-flour mixture and whisk
  constantly until the mixture thickens. Stir egg yolk into cream [or
  you can use evaporated skim milk for a reduced fat version], add a
  little of the hot sauce, stir into yolk mixture then stir back again
  into the hot sauce and turn off heat. Stir in lemon juice, cayenne,
  mushrooms and scallops. Divide into lightly greased scallop shells (6
  servings, if an appetizer) or 3 individual serving casserole dishes
  (if entrees). Melt the butter and fry the bread crumbs in a small
  skillet. Mix in the grated Parmesan. Sprinkle this mixture over the
  scallops. With a pastry tube pipe a line of whipped potatoes around
  the edges of the shell/dish.
  
  Place in a 400 degree preheated oven and broil 2 to 4 minutes until
  the topping is golden brown.