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INGREDIENTS

1 Sprig Parsley
1/2 ts Salt
1 Bay leaf
3 tb Shallots ; Minced
5 tb Flour
1 1/2 c Dry white wine
4 tb Butter
3/4 c Cooking Liquid From Scallops ; Reduced
1 1/4 c Bread Crumbs ; Soft White
1 1/2 lb Bay Scallops ; Washed
1 1/2 c Water
SAUCE
2 Egg Yolks ; Lightly Beaten
TOPPING
1 pn Black pepper
2/3 c Heavy cream
1/2 ts Salt
1 pn White pepper
1/3 c Gruyere cheese ; Grated Fine
1/4 Butter ; melted
2 ts Lemon juice
1/2 lb Mushrooms ; Minced

Servings

INSTRUCTIONS

Simmer the wine, shallots, bay leaf, parsley, salt and pepper, uncovered, in a large enamel or stainless saucepan, for 5 minutes. Add the scallops, mushrooms and enough water to cover. Cover. Simmer until the scallops turn milky (3-4 minutes). Drain. Reserve the cooking liquid. Set the scallops and mushrooms aside to cool. Return the liquid, bay leaf and parsley to the saucepan. Boil rapidly, uncovered, until the volume is reduced to the amount indicated in the ingredients list. Slice the scallops 1/8" thick across the grain. Prepare the sauce by melting the butter in a small saucepan. Blend in the flour. Strain the reduced cooking liquid. Add along with the cream. Heat, stirring constantly, until thickened and smooth. Spoon a little of the hot sauce into the egg yolks. Add the egg yolks to the pan. Set over the lowest heat. Cook, stirring, for 1 minute (do not allow the sauce to boil). Mix in the lemon juice, salt and pepper. Pour over the scallops and mushrooms. Toss to mix. Preheat the broiler. Spoon the scallop mixture into individual scallop shells or au gratin dishes. Mix the topping ingredients. Sprinkle topping equally over each portion. Set on a large baking sheet. Broil 4" to 5" from the heat until bubbly and dappled with brown (4-5 minutes). Serve. Posted to EAT-L Digest by Joel Ehrlich on Jan 7, 1998

NOTES

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Coquilles St Jacques a la Parisienne

1 Sprig Parsley
1/2 ts Salt
1 Bay leaf
3 tb Shallots Minced
5 tb Flour
1 1/2 c Dry white wine
4 tb Butter
3/4 c Cooking Liquid From Scallops Reduced
1 1/4 c Bread Crumbs Soft White
1 1/2 lb Bay Scallops Washed
1 1/2 c Water
 SAUCE
2 Egg Yolks Lightly Beaten
 TOPPING
1 pn Black pepper
2/3 c Heavy cream
1/2 ts Salt
1 pn White pepper
1/3 c Gruyere cheese Grated Fine
1/4 Butter melted
2 ts Lemon juice
1/2 lb Mushrooms Minced

Simmer the wine, shallots, bay leaf, parsley, salt and pepper, uncovered,  in a large enamel or stainless saucepan, for 5 minutes. Add the scallops,  mushrooms and enough water to cover. Cover. Simmer until the scallops turn  milky (3-4 minutes). Drain. Reserve the cooking liquid. Set the scallops  and mushrooms aside to cool. Return the liquid, bay leaf and parsley to the  saucepan. Boil rapidly, uncovered, until the volume is reduced to the  amount indicated in the ingredients list. Slice the scallops 1/8" thick  across the grain. Prepare the sauce by melting the butter in a small  saucepan. Blend in the flour. Strain the reduced cooking liquid. Add along  with the cream. Heat, stirring constantly, until thickened and smooth.  Spoon a little of the hot sauce into the egg yolks. Add the egg yolks to  the pan. Set over the lowest heat. Cook, stirring, for 1 minute (do not  allow the sauce to boil). Mix in the lemon juice, salt and pepper. Pour  over the scallops and mushrooms. Toss to mix. Preheat the broiler. Spoon  the scallop mixture into individual scallop shells or au gratin dishes. Mix  the topping ingredients. Sprinkle topping equally over each portion. Set on  a large baking sheet. Broil 4" to 5" from the heat until bubbly and dappled  with brown (4-5 minutes). Serve.  Posted to EAT-L Digest  by Joel Ehrlich <Joel.Ehrlich@SALATA.COM> on Jan 7,  1998

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Nutrition

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Serving Size: 1 Serving (486g)
Recipe Makes: 6

Calories: 1180
Calories from Fat: 403 (34%)

Amt Per Serving		% DV

	Total Fat 44.8g	60 %
	Saturated Fat 20.8g	104 %
	Monounsaturated Fat 13.4g
	Polyunsanturated Fat 7.2g
Cholesterol 663.5mg		204 %
Sodium 3420.1mg		118 %
Potassium 1071.9mg		28 %
Total Carbohydrate 135.2g		40 %
	Dietary Fiber 9.3g	37 %
	Sugars, other 125.8g
Protein 55.1g		79 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1180

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