• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Coquilles St Jacques Parisienne

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 1 cn (10 1/2oz) chicken broth
  • 1 c Dry white wine
  • 2/3 c Water
  • 2 tb Minced shallots
  • 1 Stalk celeru, cut into
  • Thirds
  • 2 Sprigs parsley
  • 1 Bay leaf
  • 5 Peppercorns
  • 1/2 ts Salt
  • 1/4 ts Crushed thyme
  • 2 lb Bay scallops
  • 3/4 lb Fresh sliced mushrooms
  • 1/4 c Margarine
  • 1/3 c Flour
  • 3/4 c Milk
  • 2 Beaten egg yolks
  • 1/3 c Heavy cream
  • 1/3 c Shredded Swiss cheese


Combine chicken broth, wine, water, shallots, celery, parsley, bay
leaf, peppercorns, salt & thyme in large saucepan; bring to boil.
Reduce heat & let simmer, uncovered, 15 minutes: strain. Return
liquid to saucepan; add scallops & mushrooms. Cover & simmer 5
minutes. Remove scallops & mushrooms; set aside. Quickly boil
remaining liquid until reduced to 1 cup. Melt margarine inmedium
sized saucepan; blend in flour & cook over low heat until mixture is
smooth & bubbly. Remove from heat: gradually stir in milk & reduced
liquid. Return to heat & bring to boil, stirring constantly; boil 1
minute. Remove from heat. Combine beaten egg yolks & heavy cream;
gradually stir in 1/4 cup hot sauce. Quickly stir egg cream mixture
back into remaining hot sauce; return to heat 30 seconds, stirring
constantly. Remove excess liquid from scallops & mushrooms; pour
sauce over scallops & mushrooms, stirring together gently. Spoon
mixture into 8 scallop shells or shallow greased baking dishes;
sprinkle with cheese. Place shells on broiler rack; broil 7" from
heat until sauce is bubbly & top is lightly browned, about 5 minutes.

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