Coquilles Saint-Jacques

Ingredients

• 2 c white wine
• bouquet garni
• 2 lb fresh scallops
• salt to taste
• 12 lb fresh mushrooms
• 6 shallots or 1 small onion finely chopped
• 1 Tbsp parsley finely chopped
• 6 Tbsp butter
• 1 tsp lemon juice
• 2 Tbsp water
• 4 Tbsp flour
• 2 egg yolks
• 4 Tbsp heavy cream
• bread crumbs

Directions

1. Bring the white wine and bouquet garni to a boil
2. Add fresh scallops washed and drained
3. Salt to taste and simmer for 10 minutes or until scallops are tender
4. Drain them reserving the broth and cut into fine pieces
5. Clean and chop mushrooms
6. Place in saucepan with shallots or onion parsley 2 tablespoons butter lemon juice and water
7. Cover the pan and simmer for 10 minutes
8. Strain and add the liquid to the wine broth
9. Melt 4 tablespoons butter in a saucepan add flour and stir until well blended
10. Gradually add the combined hot liquid from the scallops and the mushrooms and cook stirring constantly until the sauce is thickened and smooth
11. Remove the sauce from the fire and stir in egg yolks beaten with heavy cream and a little of the hot sauce
12. Correct the seasoning and finally stir in the scallops shallots and mushrooms
13. Fill scallop shells or ramekins with the mixture piling them high
14. In the center dust with bread crumbs dot with butter and brown in a hot oven or under the broiler flame
15. Can freeze in containers