Coquilles st. jacques
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | White Wine |
| 1 | pinch | Thyme |
| 4 | tablespoons | Butter |
| ½ | small | Onion |
| ½ | Bay Leaf | |
| 1 | Parsley Sprig | |
| ¾ | pounds | Bay Scallops |
| ¼ | pounds | Fresh Mushrooms -- chopped |
| 1 | tablespoon | Lemon Juice |
| 1½ | tablespoon | Flour |
| ½ | cup | Heavy Cream |
| 2 | Egg Yolks | |
| 1 | Parmesean | |
| 2 | slices | Dried bread/crumbs |
Directions
Melt a small quantity of butter and stir with buttered bread crumbs.
Drain and set aside. In medium saucepan, add ¼ cup water, wine, thyme, 1 tblsp butter, onion, bay leaf and parsley sprig. Add scallops and simmer 2-3 minutes. Strain broth and save, Blend well.
Add scallops. Cook until thickened and smooth. Add mushrooms. Pile into oven bowls, top with buttered bread crumbs and good dash of parmesean. Broil until browned. Recipe By :