Coquilles St. Jacques
| Yield: | 3 Servings |
| Categories: | Appetizers, Shellfish, French, Main Dishes |
| 1 | lb | Scallops |
| 4 | tb | Butter |
| 1/2 | c | Sliced mushrooms |
| 3 | tb | Flour |
| 1 | c | Dry white wine |
| 2/3 | c | Water |
| 2 | Parsley sprigs | |
| 4 | Whole black peppercorns | |
| 1 | pn | Dried thyme |
| 1 | Bay leaf | |
| 1/2 | c | Shallots; or onion chopped |
| 1 | Egg yolk | |
| 1/2 | c | Heavy cream |
| 1 | ts | Lemon juice |
| Cayenne to taste | ||
| 1/2 | c | Dry bread crumbs |
| 1/4 | c | Grated Parmesan cheese |
| Butter | ||
| 1 1/2 | c | Potatoes; cooked and whipped |
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