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Coquille Saint-Jacques




Source of Recipe


Freze with Ease


List of Ingredients




1 cup dry white wine OR
3/4 cup dry white vermouth
1/2 teaspoon salt
1 pinch pepper
1/2 bay leaf
2 tablespoons shallots, minced
1 pound scallops
1/2 pound sliced mushrooms
3 tablespoons butter
4 tablespoons flour
3/4 cup milk
2 egg yolks
1/2 cup heavy cream
salt and pepper
1 drops lemon juice
6 tablespoons grated Swiss cheese


Recipe



Simmer white wine, salt, pepper, bay leaf and shallots for 5 minutes. Add scallops. Add enough water to barely cover ingredients. Bring to simmer. Cover and simmer for 5 minutes. Remove scallops and mushrooms and set aside.

Rapidly boil down the liquid to 1 cup reduced stock. Melt butter and remove from heat. Stir in flour. Blend in boiling reduced stock and milk. Return to heat and boil 1 minute, take from heat. Blend together egg yolks and heavy cream.

Pour 1/4 cup hot sauce into it---then back into remaining sauce. Return to very low heat to thicken, stirring for 2 minutes. Then with more cream if necessary. Season with salt, pepper and lemon juice.

Cut scallops crosswise into pieces. Blend 2/3 of sauce with scallops and mushrooms. Butter 6 shells or ramekins. Spoon in mixture and cover with rest of sauce. Freeze.

To serve: defrost. Sprinkle with grated Swiss cheese. Dot with 1 1/2 tablespoons butter, cut in 6 pieces.

Set 8 inches from broiler and broil until browned--about 15 minutes.