Coquilles St. Jacques

Scallops in a wine sauce, baked in their shells.

Any shell­fish will respond to this treatment, alone or in combination. Large scallop and clam shells can be bought in any gour­met shop; once you have them, never let them go.

• 1 ½ cups white wine
• 1 bay leaf
• 2 T fresh chopped parsley
• ¼ tsp each thyme and fennel seeds
• 1 ½ pounds scallops
• ½ pound mushrooms
• 6 shallots or a small white onion
• 1 T butter
• 1 tsp lemon juice

Alternate Sauce Preparation:

Sauce #1

• 1 tin condensed mushroom soup
• 2 egg yolks
• 4 T heavy cream

Sauce #2

• 4 T flour
• 2 egg yolks
• 4 T heavy cream
• 1 tsp salt
• 4 T butter

Combine wine, bay leaf, parsley, thyme and fennel; bring to a boil, add scallops and simmer 10 minutes. Sea scallops should be cut in pieces, but the tiny Eastern bay scallops are used whole. Drain, but reserve the hot liquid.

Separately, sauté sliced mushrooms, shallots or onion in butter and lemon juice, for 10 minutes. Strain and combine all the hot liquids in one pan, all the solids in another.

Filed under Gourmet recipes, Seafood recipes, recipes.
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