Shellfish: Scallops 05 by Recipe Cottage

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	Scallops 05

		Coquilles St. Jacques a la Parisienne (SCALLOPS AND MUSHROOMS IN WHITE SAUCE) For 8 to 9 scallop shells. 1 1/2 c dry wine 1 bay leaf pinch pepper 3 tb green onions or minced shallots 1/2 ts salt 1 1/2 lb washed scallops 3/4 lb sliced fresh mushrooms 3 egg yolks 3/4 c whipping cream 4 1/2 tb butter salt, pepper few drops drops lemon 6 tb flour 1 1/8 c milk 3/4 tb butter 2 1/4 tb butter cut into 8 or 9 pcs 9 tb Swiss cheese Simmer the above wine and flavorings for 5 minutes. Cooking the scallops-- Add the scallops and mushrooms to the wine and pour in enough water barely to cover ingredients. Bring to a simmer. Cover and simmer slowly for 5 minutes. Remove scallops and mushrooms with a slotted spoon and set aside in a bowl. The sauce --- Rapidly boil down the remaining cooking liquid from above until it has been reduced to 1 1/2 c . In 2 qt. enameled or stainless sauce Melt the butter, blend in the flour and cook slowly together for 2 minutes. Turn heat off, blend in the boiling liquid from above, then the milk. Boil, stirring for 1 minute. 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 minute. Thin out with more cream if necessary. Season to taste with salt, pepper and lemon juice ,strained. Final Assembly (8 to 9 scallops shells, pyrex or porcelain shells of 1/3 c capacity) Cut the scallops into crosswise pieces about 1/8" thick. Blend 2/3 of the sauce with the scallops and mushrooms. Butter the shells. Spoon the scallops and mushrooms into them and cover with the rest of the sauce. Sprinkle with the cheese and dot with butter. Arrange the shells on a broiling pan. 15 minutes before serving, set the scallops 8 to 9" under a moderately hot broiler to heat through gradually and brown the top of the sauce. Serve immediately.