Coquilles St. Jacques
Ingredients
| 1 lb fresh scallops | ||
| 1/4 cup butter | ||
| 1/4 cup celery, chopped | ||
| 1 1/2 cups sliced mushrooms | ||
| 2 scallions, chopped | ||
| 2 tbs green pepper, chopped | ||
| 2 tbs flour | ||
| kosher salt and black pepper to taste | ||
| 1 bay leaf | ||
| 1/2 cup dry white wine | ||
| 1/4 cup whipping cream | ||
| 1 egg yolk | ||
| 1 tbs chopped pimiento | ||
| 2 tbs butter melted | ||
| 3 tbs dry bread crumbs | ||
| 3 tbs Parmesan cheese | ||
| sage leaves for garnish |
- In a large saucepan, saute celery, mushrooms and onions in butter until tender.
- Stir in green pepper, flour, salt, pepper, bay leaf and wine, mix well.
- Add scallops, then cook over medium heat until mixture boils and thickens, stirring occasionally.
- Cover and simmer for about 5 minutes or until scallops are firm.
- Beat together cream and egg yolk until well mixed, then stir into scallop along with pimiento, and cook until mixture begins to bubble.
- Remove bay leaf, then spoon mixture into 4 lightly greased shells, individual baking dishes or a 1 1/2 quart shallow casserole dish.
- Combine melted butter, bread crumbs and cheese and sprinkle over each serving.
- Place under broiler for a few minutes to brown crumbs and heat through.
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