*  Exported from  MasterCook  *

                          Coquilles St. Jacques

Recipe By     :
Serving Size  : 2    Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  c             White wine
   1      pn            Thyme
   4      tb            Butter
     1/2  sm            Onion
     1/2                Bay leaf
   1                    Parsley sprig
     3/4  lb            Bay scallops
     1/4  lb            Fresh mushrooms -- chopped
   1      tb            Lemon juice
   1 1/2  tb            Flour
     1/2  c             Heavy cream
   2                    Egg yolks
   1                    Parmesean
   2      sl            Dried bread -- crumbs

Melt a small quantity of butter and stir with buttered bread crumbs.
Drain and set aside. In medium saucepan, add 1/4 cup water, wine,
thyme, 1 tb butter, onion, bay leaf, and parsley sprig. Add scallops
and simmer 2 to 3 minutes. Strain broth and save, setting aside the
scallops.

In small frying pan, saute the mushrooms in 1 tb butter, lemon juice,
salt, and pepper. After 5 minutes, remove mushrooms and strain butter
mixture into reserved broth. Set aside the mushrooms.

Heat water for Double Boiler to simmer. In Double Boiler, blend flour
and 1-1/2 tb butter. Add reserved broth. Add slowly egg yolks which
have been beaten with the heavy cream. Blend well. Add scallops. Cook
until thickened and smooth. Add mushrooms. Pile into oven bowls, top
with buttered bread crumbs and good dash of parmesean. Broil until
browned.


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