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COQUILLES ST. JACQUES

 

(Scallops)

INGREDIENTS

POACHING

1 C: dry white wine 1 bay leaf

½ Teaspoon salt 1 Pound Sea Scallops

½ Teaspoon pepper ½ Pound sliced fresh mushrooms

SAUCE

3 Tablespoons butter 2 Egg yolks

4 Tablespoons flour ½ Cup whipping cream

¼ C: scallop liquid or seafood stock ¼ Lemon juiced

¾ C: of whole milk 10 Tablespoons Swiss cheese

Salt and pepper for taste

Directions:

Combine all poaching ingredients except the Scallops and mushrooms. Bring to a simmer

for a few minutes; add Scallops and mushrooms and enough water to slightly cover

Scallops. Bring back to a simmer and lower heat so that liquid is not boiling but slowly poaching

for about 5 minutes.

Melt butter and mix flour to make a white roux. Do not let the flour brown. Cook slowly

until mixture is smooth. With the fire turned off blend in the poaching liquid, then the

milk. Cook for about 2 minutes on low fire. Blend the egg yolks and cream in a separate

bowl. When blended drip the egg and cream mixture slowly into the hot sauce beating

until sauce is smooth. Return sauce to heat and stir for about 2 minutes then add the

lemon juice, salt and pepper to taste. Add the Scallops and mushrooms to about 2/3 of the

sauce and mix well with fire off. Butter Scallop shells or ramekins and add the Scallop and

mushroom sauce mixture. Spoon remaining sauce over Scallops and top with grated Swiss

cheese. Broil until cheese is melted and sauce is hot. Should be served immediately from

oven.











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