Coquilles st. jacques

Yield: 2 servings

Measure 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

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 :

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