Coquilles St Jacques a la Parisienne
| Yield: | 6 Servings |
| Categories: |
| 1 1/2 | c | Dry White Wine |
| 3 | tb | Shallots; Minced |
| 1 | Bay Leaf | |
| 1 | Sprig Parsley | |
| 1/2 | ts | Salt |
| 1 | pn | Black Pepper |
| 1 1/2 | lb | Bay Scallops; Washed |
| 1/2 | lb | Mushrooms; Minced |
| 1 1/2 | c | Water |
| SAUCE | ||
| 4 | tb | Butter |
| 5 | tb | Flour |
| 3/4 | c | Cooking Liquid From |
| Scallops;, (Reduced) | ||
| 2/3 | c | Heavy Cream |
| 2 | Egg Yolks; Lightly | |
| Beaten | ||
| 2 | ts | Lemon Juice |
| 1/2 | ts | Salt |
| 1 | pn | White Pepper |
| TOPPING | ||
| 1 1/4 | c | Soft White Bread Crumb |
| 1/3 | c | Gruyere; Grated Fine |
| 1/4 | Butter; Melted |
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