Name: Coquilles St. Jacques a la Parisienne
Ingredients: 1 cup dry white wine or 3/4 cup dry white vermouth; 1/2 tsp salt; pinch of pepper; 1/2 bay leaf; 2 tbsp minced shallots or green onions; 1 pound scallops; 1/2 pound sliced fresh mushrooms; 5 tbsp butter; 4 tbsp flour; 3/4 cup milk; 2 egg yolks; 1/2 cup whipping cream or more if needed; salt and pepper; drops of lemon juice; 6 tbsp grated Swiss cheese

Coquilles St. Jacques a la Parisienne

Ingredients

1 cup dry white wine or 3/4 cup dry white vermouth
1/2 tsp salt
pinch of pepper
1/2 bay leaf
2 tbsp minced shallots or green onions
1 pound scallops
1/2 pound sliced fresh mushrooms
5 tbsp butter
4 tbsp flour
3/4 cup milk
2 egg yolks
1/2 cup whipping cream or more if needed
salt and pepper
drops of lemon juice
6 tbsp grated Swiss cheese

Instructions

Serves 6. Simmer the wine and flavorings from I for 5 minutes. Then add the scallops and mushrooms the wine and pour in enough water to barely cover. Bring to simmer, cover, and simmer slowly for 5 mins. Remove scallops and mushrooms with slotted spoon and set aside. Rapidly reduce liquid until 1 cup remains. Cook a roux of flour and butter. Off heat blend in the boiling cooking liquid, then the milk. Boil 1 min. Blend the egg yolks and cream in a bowl, then beat the hot sauce into them by driblets. Return the sauce to the pan and boil, stirring, for 1 min. Then out with more cream if needed. Season to taste with salt, pepper, and lemon juice. Strain. Cut the scallops into xwise pieces about 1/8 inch thick. Blend 2/3 of the sauce with the scallops and mushrooms. Butter the serving shells. Spoon the scallops and mushrooms into them and cover with the rest of the sauce. Sprinkle with cheese and dot with butter. Arrange the shells on a broiling pan. Fifteen minutes before serving set the scallops 8-9 inches under a moderately hot broiler to heat thru gradually and to brown the top of the sauce. Serve at once.