Coquilles St. Jacques A La Parisienne

Ingredients

• 1 cup White Wine
• ½ teaspoon salt
• pinch Pepper
• ½ Bay Leaf
• 2 tablespoons Shallots, Minced
• 1 lb. Scallops, Washed
• ½ lb. Mushrooms, Sliced
• 3 tablespoons Butter
• 4 tablespoons Flour
• ¾ cups Milk
• 2 Egg Yolks
• ½ cup Heavy Cream, More If Needed
• Salt And Pepper
• Lemon Juice Drops
• 6 Scallop Shells or Porcelain Cups
• 1 tablespoon Butter
• 6 tablespoons Gruyere Cheese, Grated
• 1½ tablespoons Butter, In 6 Pieces

Method

Simmer wine and flavorings for 5 minutes in a 2-quart sauce pan.

Add scallops and mushrooms to the wine and pour in enough water to barely cover the ingredients. Bring to the simmer. Cover and simmer slowly for 5 minutes. Remove scallops and mushrooms with a slotted spoon and set aside in a bowl. Rapidly boil down the cooking liquid until it has reduced to 1 cup.

Make Sauce Parisienne: cook butter and flour together slowly for 2 minutes. Off heat blend in boiling cooking liquid, then the milk. Boil 1 minute. Blend egg yolks and cream in a bowl, then beat the hot sauce into them by driblets. Return the sauce to the pan and simmer, stirring for 1 minute. Thin out with more cream if necessary. Season to taste with salt, pepper, and lemon juice. Strain.

Final Assembly: Cut the scallops into crosswise pieces about ⅛ inch thick. Blend two thirds of the sauce with the scallops and mushrooms. Butter the shells/ramekins. Spoon the scallops and mushrooms into them, and cover with the rest of the sauce. Sprinkle with cheese and dot with the butter. Arrange the shells on a broiling pan. Set aside or refrigerate until ready to gratine.

15 minutes before serving, set scallops 8 or 9 inches under a moderately hot broiler to heat through gradually, and to brown the top of the sauce. Serve as soon as possible.

Notes

Scallops and mushrooms in white wine sauce.