COQUILLES ST. JACQUES (6-8 appetizer servings

By lromito

Ingredients

• 11/2 lbs. small scallops (can use large scallops – cut in half or quarters)
• 1 lb. mushrooms, sliced
• 5 Tbsp. butter
• 1 Lemon
• 1 Cup dry white wine
• 1 Bay leaf
• 1/4 Tsp. thyme (I used fresh)
• 1/2 Tsp. salt
• 1/4 Tsp. pepper
• 4 Tbsp. flour
• 1 Cup cream
• 3/4 Cup buttered bread crumbs
• 1/2 Cup grated Gruyere cheese

Preparation

Step 1

Melt 2 Tbsp. butter in saute pan and cook mushrooms for 3-4 minutes over medium heat until golden brown. Squeeze the lemon over the mushrooms and toss.

In large saucepan combine wine, bay leaf, thyme, salt and pepper. Rinse scallops. Bring liquid to boil. Add scallops and reduce heat. Simmer 4-5 minutes until slightly firm. Drain and reserve 1 cup of the poaching liquid.

Melt the remaining 3 Tbsp. of butter and add the flour, combining well. Slowly whisk the reserved scallop liquid and cream. Cook until thickened. Remove from heat and fold in the cooked mushrooms and scallops. Spoon into scallop shells or casserole dish and sprinkle with buttered crumbs. Top with Gruyere. Bake at 400 degrees for 10 minutes. Slip under broiler if more browning is desired.