Coquilles st jacques parisienne

Yield: 1 Servings

Measure 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

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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