Coquilles St. Jacques

By CheeseDiva

Ingredients

• 1 1/2 lb. fresh small scallops
• Lemon juice
• 1 c. dry white wine
• 1 Bay leaf
• 3-4 peppercorns
• salt
• 2 tbsp. butter
• 1 c. sliced mushrooms
• 6 tbsp. butter
• 6 tbsp. flour
• salt and pepper to taste
• 2 tsp. butter
• 4 tbsp. cream
• Grated Gruyere

Details

Adapted from saveur.com

Preparation

Step 1

1
Wash scallops in lemon juice and water.
2
Drain them well and place in pan with wine, bay leaf, peppercorns, and a little salt.
3
Bring liquid to a boil, quickly turn scallops once or twice.
4
DO NOT Overcook!
5
Drain and reserve court bouillon.
6
Cut scallops into quarters.
7
Saute mushrooms in 2 tbsp. butter, drain off liquid and add mushrooms to scallops.
8
In another saucepan, melt 6 tbsp. butter. Remove from fire and stir in 6 tbsp. flour with a little salt and pepper.
9
Return to heat and blend in the reserved, strained fish stock, stirring
10
constantly until the sauce starts to boil.
11
Add bit by bit the 2 tsp. butter and 4 tbsp. cream.
12
Add scallops and mushrooms. Heat gently.
13
Arrange on scallop shells or in a flameproof serving dish.
14
Sprinkle with Gruyere and dot with butter.
15
Put under broiler to brown.