Coquilles St. Jacques

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Ingredients:
1 cup dry white wine
1/2 tsp. salt
Pinch of pepper
1/2 bay leaf
2 Tbs. minced shallots
1 lb. washed scallops (bay scallops or sea scallops)
1/2 lb. sliced mushrooms
3 Tbs. butter
4 Tbs. flour
3/4 cup milk
2 egg yolks
1/2 cup heavy cream
Salt and pepper
1 tsp. lemon juice
6 Tbs. grated gruyère cheese
2 Tbs. butter, cut into 6 pieces

Preparation:
Place wine, salt, pepper, shallots and bay leaf in saucepan and simmer for 5 minutes. Add the scallops and mushrooms to poaching liquid. If liquid doesn’t cover scallops, add enough water just to cover. Bring to a simmer, cover pan and simmer slowly for 5 minutes. Remove scallops and mushrooms with a slotted spoon and set aside in a bowl.

Rapidly boil down the cooking liquid until it has reduced to just 1 cup.

Melt butter in a saucepan and add flour and cook for 2 minutes. Off the heat, whisk in the poaching liquid, then the milk. Boil 1 minute. Blend the egg yolks and cream in a bowl, then beat the hot sauce into them by driblets. Return 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. Strain sauce if not smooth.

Cut the scallops into crosswise pieces about 1/8 inch thick if using sea scallops. Blend 2/3 of the sauce with the scallops and mushrooms.

Butter 6 scallop shells or small baking dishes. Spoon the scallops and mushrooms into the shells then cover with the rest of the sauce. Sprinkle with the cheese and dot with the butter. Arrange the shells on a broiling pan.

Just before serving, place shells 8 to 9 inches under the broiler for about 10 to 15 minutes or until heated through and the top is browned.

Serving Suggestion:
Serve Coquilles St. Jacques as an hors d’oeuvres or a main course along with a crisp white wine.

History:

The first time I had Coquilles St. Jacques was at Didi’s while visiting my French family. In France, scallops are sold with their coral in tact and is cooked and served as part of the scallop. The U.S.A. only sells the white part of the scallop. The “ready to cook” Coquilles are sold in French delis along with many other delectable foods.

Dad and Didi

French deli