*  Exported from  MasterCook  *
 
                           Coquilles St. Jacques
 
 Recipe By     : Elizabeth Powell
 Serving Size  : 6    Preparation Time :0:45
 Categories    : Appetizers                       Luncheon
                 Seafood                          Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          chicken stock
    1 1/2  cups          white wine
    1                    bay leaf
    2      tablespoons   fresh parsley -- chopped
      1/4  teaspoon      ground thyme
   10      whole         peppercorns
      1/4  teaspoon      fennel seed
    2      pounds        scallops
   12      ounces        mushrooms -- sliced
    3                    shallots -- chopped
      1/4  cup           butter
    1      teaspoon      lemon juice
      1/4  cup           all-purpose flour
    1      cup           light cream
    2                    egg yolks
      1/2  teaspoon      salt
    3      tablespoons   bread crumbs
 
      Combine chicken stock, wine, bay leaf, parsley, thyme, peppercorns and
 fennel; bring to a boil and simmer, uncovered for 20 minutes. Add scallops and
 simmer 10 minutes. Remove scallops to a bowl. Strain stock and reduce over
 high heat to one cup.
      Saute sliced mushrooms and shallots in butter and lemon juice until
 tender. Remove mushrooms and shallots to bowl with scallops. Sprinkle flour
 over butter. Cook and stir one minute. Stir in reduced stock and 3/4 cup
 cream. Heat to boiling. Beat egg yolk into remaining cream and add to sauce.
 Bring to a boil and remove from heat. Adjust seasoning.
      Drain scallop/mushroom mixture and fold into half of cream sauce. Butter
 six scallop shells or shallow ramekins and place a tablespoon of sauce in
 each. Divide scallop mixture equally between six dishes and top with remaining
 sauce. Sprinkle with bread crumbs. Bake at 375 degrees for 10 minutes. Brown
 under broiler. Serve at once.
 
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 Nutr. Assoc. : 0 0 0 0 0 0 0 1341 932 0 0 796 1358 477 532 0 0