Coquille St-Jacques

By Tiller

Ingredients

• 3/4 lb scallops
• 1/2 cup clam juice
• 1/4 cup white rum
• 1/4 cup water
• 1 sprig parsley
• 2 tbs onion, chopped
• 1/2 bayleaf
• pinch thyme
• 2 tbps parmesan cheese
• 1/2 tsp salt
• dash pepper
• 1/4 lb mushrooms, sliced
• 1/4 tsp sugar
• 3 tbsp butter
• 1 tbsp lemon juice
• 2 tbsp flour
• 3/4 cup light cream
• 3/4 cup soft white bread crumbs

Preparation

Step 1

Combine clam juice, rum water, parsley, onion, bayleaf, thyme, salt, pepper, sugar in saucepan.
Bring to a boil. Add seafood cut in thumbnail size chunks.
Over low heat simmer 5 to 7 minutes or until tender.
Remove ingredients by straining and save broth. Saute mushrooms in 1 tbsp butter until golden. Add lemon juice and set aside. Melt remaining 2 tbsp butter in pan.
Add flour, gradually stirring in 3/4 cup of reserved broth and 3/4 cup creme.