*  Exported from  MasterCook  *
 
                           Coquilles St. Jacques
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Seafood                          Main Dish
                 Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           White Wine
    1      pinch         Thyme
    4      tablespoons   Butter
      1/2                Small Onion
      1/2                Bay Leaf
    1                    Parsley Sprig
      3/4  pound         Bay Scallops
      1/4  pound         Fresh Mushrooms -- chopped
    1      tablespoon    Lemon Juice
    1 1/2  tablespoons   Flour
      1/2  cup           Heavy Cream
    2                    Egg Yolks
    1                    Parmesean
    2                    Slices dried bread/crumbs
 
 Melt a small quantity of butter and stir with buttered bread crumbs. Drain and
set aside.  In medium saucepan, add 1/4 cup water, wine, thyme, 1 tblsp butter,
onion, bay leaf and parsley sprig.  Add scallops and simmer 2-3 minutes.  Strain
broth and save, setting aside the scallops. In small frypan, saute the mushrooms
in 1 tblsp butter, lemon juice, salt and pepper.  After 5 minutes, remove
mushrooms and strain butter mixture into reserved broth.  Set aside the
mushrooms. Heat water for Double Boiler to simmer.  In Double Boiler, blend flour
and 1 1/2 tblsp. butter. Add reserved broth. Add slowly egg yolks which have been
beaten with the heavy cream.
 Blend well. Add scallops. Cook until thickened and smooth. Add mushrooms. Pile
into oven bowls, top with buttered bread crumbs and good dash of parmesean.
 Broil until browned.
 
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