Coquilles St. Jacques
Serves 4 as main course
Serves 6-8 as appetizer
Scallops:
simmer for 5 minutes in
1 cup dry whiter wine or ¾ cup vermouth
½ tsp. salt
pinch of pepper
½ bay leaf
2 Tbsp. minced shallots or green onions
Add:
1 pound scallops (washed)
½ pound sliced, fresh mushrooms
Add the scallops and mushrooms to the wine. Pour in enough water to barely cover the ingredients. Bring to a simmer, cover, simmer 5 minutes. Remove the scallops and mushrooms with a slotted spoon, set aside. Rapidly boil down the liquid until it is reduced to 1 cup.
Sauce:
3 Tbsp. butter
4 Tbsp. flour
¾ cup milk
2 egg yolks
½ cup whipping cream
salt, white pepper, drop of lemon juice
Cook the butter and flour slowly for 2 minutes. Take off heat and blend in the boiling cooking liquid (1 cup), then the milk. Boil 1 minute. Blend the egg yolks and cream in a bowl, and then beat the hot sauce into them by driblets. Return sauce to pan and boil, stirring 1 minute. Thin out with more cream, if necessary. Season to taste with salt, white pepper, and lemon juice
Final assembly:
6 Tbsp. grated Swiss cheese
Blend the sauce with the scallops and mushrooms.
Put them into either shells for appetizers or casserole dishes for main courses. Sprinkle with 6 Tbsp. grated Swiss cheese and heat through if the mixture has gotten cold. Put under broiler to brown the cheese on top.
©Sally Bernstein, 2006