Recipe for Broiled Scallops In Wine Sauce (Coquilles St. Jacques)


1 lb scallops
4 tablespoon butter
1/2 cup sliced mushrooms
3 tablespoon all purpose flour
1 cup dry white wine
2/3 cup water
2 parsley sprigs
3 whole black peppercorns
1 pinch of dried thyme
1 bay leaf
1/2 mild onion, chopped
1 egg yolk
1/2 cup heavy cream
1 teaspoon lemon juice
1 salt/cayenne pepper to taste
1/2 cup bread crumbs
1/4 cup grated parmesan cheese
1 butter for dotting


Heat one tablespoon butter in a heavy skillet and saute mushrooms. Remove mushrooms and set aside. Add remaining 3 tablespoons butter and 3 table- spoons flour and cook together over medium heat 2-3 minutes, stirring constantly. Combine wine, water, parsley, peppercorns, thyme, bay leaf, onion, and salt in a saucepan and bring to a boil. Boil 10 minutes, strain and return liquid to the pan; add scallops, cover and simmer 3 minutes. Remove scallops, cut into small pieces and set aside. Reduce liquid to one cup; add butter-flour mixture and stir constantly with a wire whisk until the mixture thickens and becomes smooth. Stir egg yolk into cream, add a little hot sauce, stir into yolk mixture then stir back into sauce and turn off heat. Stir in lemon juice, cayenne, mushrooms and scallops. Divide into lightly greased scallop shells or individual serving casserole dishes. Combine bread crumbs and cheese, sprinkle over tops and dot with butter. Place on a broiler rack 4" below heat source and broil 2-4 minutes or until the top is nicely browned.

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