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Coquilles St. Jacques

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Ingredients
  

  • 1 pound bay scallops cut in quarters
  • 1/4 pound mushrooms chopped coarsely
  • 1 cup dry white wine
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1 teaspoon chopped fresh parsley
  • 1/8 teaspoon white pepper
  • 1 pinch thyme
  • 1 small bay leaf
  • 5 teaspoons butter
  • 4 tablespoons flour
  • 1 tablespoon onion minced
  • 1 cup heavy cream
  • Bread crumbs for topping
  • Soft butter for topping

Instructions
 

  • Wash and drain scallops, and simmer for 10 minutes in wine, lemon juice, salt, pepper, thyme, bay leaf, and onion. Add in the mushrooms, and simmer another two minutes.
  • In another small saucepan, mix butter and flour over low heat without browning, and strain into the roux the liquid from the scallops. Add in the cream and parsley, stirring until smooth and thick. Pour most of the sauce back into the scallops and mushrooms.
  • Spoon some of the scallop mixture onto scallop shells, and spread a little reserved sauce over the top. Cover with a little bread crumbs and a small chunk of softened butter.
  • Brown under a broiler, and serve immediately.

Notes

Notes: Adapted from The Compact Book of Fish and Game Cookery.