See Also: Appetizers · Cooking Club · Main Dishes
Coquilles St. Jacques
From Dorothy McNett's recipes at www.dorothymcnett.com. Bake these in individual flat baking dishes or even large flat sea shells, if available.
1 cup white wine
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 bay leaf
2 snipped green onions
1 pound large sea scallops
1/4 pound button mushrooms, sliced
1/4 cup extra virgin olive oil
1/4 cup unbleached all purpose flour
3/4 cup milk
1/4 cup heavy whipping cream
2 egg yolks
1/4 teaspoon sea salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
grated Emmenthal cheese, for the topping
Combine wine, salt, pepper, bay leaf, and green onions in pan. Bring to a boil. Add scallops and mushrooms and simmer 5-7 minutes. Remove scallops and mushrooms and set aside. Boil down the liquid to about 1 cup. Set aside. In batter bowl, combine olive oil, flour,and reserved poaching liquid. (remove the bay leaf) Whisk well. Cook in microwave 1 minute. Whisk well. Whisk in milk, cream, egg yolks, salt, pepper, and thyme. Whisk very well. Cook 1 minute. Whisk well. Cook 2-3 minutes, or until thickened. Do not let it boil. To assemble, butter individual baking shells or dishes. Slice the scallops lengthwise and arrange them with the mushrooms in each individual shell or dish. Spoon sauce over, lifted to let it ooze to the bottom a little. Sprinkle with cheese and place under hot broiler to brown the top of the sauce. Serve immediately.
Recipe created 1999-09-14.
