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LOCATION: Recipes >> Shellfish >> Scallops 05

Print this Recipe    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.

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