Coquilles st jacques parisienne
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (10 1/2oz) chicken broth |
| 1 | cup | Dry white wine |
| ⅔ | cup | Water |
| 2 | tablespoons | Minced shallots |
| 1 | Stalk celeru, cut into | |
| Thirds | ||
| 2 | Sprigs parsley | |
| 1 | Bay leaf | |
| 5 | Peppercorns | |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Crushed thyme |
| 2 | pounds | Bay scallops |
| ¾ | pounds | Fresh sliced mushrooms |
| ¼ | cup | Margarine |
| ⅓ | cup | Flour |
| ¾ | cup | Milk |
| 2 | Beaten egg yolks | |
| ⅓ | cup | Heavy cream |
| ⅓ | cup | Shredded Swiss cheese |
Directions
Combine chicken broth, wine, water, shallots, celery, parsley, bay leaf, peppercorns, salt & thyme in large saucepan; bring to boil.
Reduce heat & let simmer, uncovered, 15 minutes: strain. Return liquid to saucepan; add scallops & mushrooms. Cover & simmer 5 minutes. Remove scallops & mushrooms; set aside. Quickly boil remaining liquid until reduced to 1 cup. Melt margarine inmedium sized saucepan; blend in flour & cook over low heat until mixture is smooth & bubbly. Remove from heat: gradually stir in milk & reduced liquid. Return to heat & bring to boil, stirring constantly; boil 1 minute. Remove from heat. Combine beaten egg yolks & heavy cream; gradually stir in ¼ cup hot sauce. Quickly stir egg cream mixture back into remaining hot sauce; return to heat 30 seconds, stirring constantly. Remove excess liquid from scallops & mushrooms; pour sauce over scallops & mushrooms, stirring together gently. Spoon mixture into 8 scallop shells or shallow greased baking dishes; sprinkle with cheese. Place shells on broiler rack; broil 7" from heat until sauce is bubbly & top is lightly browned, about 5 minutes.
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