Coquilles St. Jacques

Coquille St. Jacques

An elegant appetizer or first course that can be prepared in advance and popped into the broiler at the last minute.


1 pound small bay scallops
2 chopped shallots
1 cup white wine
1/2 pound mushrooms
1 1/2 tablespoons lemon juice
1 small bay leaf
1/4 cup butter
1 cup heavy cream
2 egg yolks
1/4 cup flour
6 tablespoons grated gruyere cheese

Chop mushrooms coarsely. Bring wine, shallots, lemon juice and bay leaf to a simmer. Add scallops and mushrooms and enough water to cover. Cover pan and simmer for 6 minutes.

Remove scallops and mushrooms with slotted spoon and boil liquid down to 1 cup. Strain.

In separate pan, melt butter, stir in flour. Add cream and scallop liquid stirring constantly. Add a little liquid to the beaten egg yolks and then mix well to sauce. (Don't boil) Season to taste with salt and pepper. Return scallops and mushrooms to sauce.

Spoon into sprayed scallop shells. Sprinkle with cheese and put under broiler until browned. Serve immediately.