Yield: 4 Servings
|1 cup||Dry white wine|
|1 tablespoon||Finely chopped shallots|
|1 pounds||Fresh bay scallops|
|½ cup||Heavy cream|
|½ pounds||Small mushrooms; cleaned, trimmed and halved|
|½ cup||Shredded Emmenthaler or Jarlsberg cheese|
|¼ cup||Soft French-bread crumbs|
|2 tablespoons||Butter; melted|
|Waatercress and lemon wedges for garnish|
Combine ¾ cup wine, the water, shallots and bay leaf in a 1-½ quart saucepan. Bring to boil over high heat. Reduce heat to low; add scallops and poach just until white and firm, about 5 minutes. Remove scallops with slotted spoon. Strain liquid; return to saucepan and boil over high heat until reduced to ¼ cup. Stir in cream.
Saute mushrooms in 3 tablespoons butter in medium skillet over medium-high heat until lightly browned, 6-8 minutes. Add the remaining wine, and cook until liquid evaporates. Butter 6 scallop shells, and spread mushroom mixture evenly inside.
Bring reserved wine-cream mixture to simmer over medium heat. Reduce heat to low. Beat egg yolks with a whisk in medium heatproof bowl, and gradually whisk in cream mixture. Return to saucepan and cook, stirring constantly, just until thickened, about 3 minutes. Stir in scallops.
Divide mixture evenly among shells, and sprinkle with cheese. Toss bread crumbs with melted butter until mixed. Sprinkle evenly over cheese in shells (see Note).
Bake in preheated 500 degree oven until heated through, about 8-10 minutes. Broil 4 inches from heat until lightly browned, about 1 minute.
Garnish with watercress. Serve with lemon.
Makes 6 appetizer servings or 4 entree servings.
NOTE: Coquilles St. Jacques may be prepared several hours in advance to this point. Cover with plastic wrap, and refrigerate until ready to serve.
Increase baking time to heat thoroughly.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .