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    Coquilles Saint Jacques

    List of Ingredients

    2 lbs. sea scallops
    12 shallots or green onions, chopped
    Bouquet garni (parsley, celery, thyme, bay leaf)
    3 cups dry white wine
    24 mushrooms, chopped fine
    2/3 cup water
    Juice of 2 lemons
    6 T flour
    8 egg yolks
    2 cups heavy cream
    Grated Parmesan cheese
    Fine dry bread crumbs


    Wash scallops well and dry on paper towel.
    Place in saucepan with 4 T butter and shallots.
    Add bouquet garni and barely cover with white wine.
    Season with little salt.
    Bring to boil and simmer for 4-5 min. or until scallops are tender.
    Drain and save broth for the sauce.
    Saute mushrooms in 4 T butter for 2-3 min.
    Add water, lemon juice, 1 t. salt and 1/2 t. pepper and simmer until mushrooms are tender.
    Drain and reserve liquid.
    Blend 6 T butter and 6 T flour.
    Knead in small balls about size of pea.
    Combine liquids from the scallops and mushrooms and heat.
    Stir in butter-flour mixture, one at a time and cook and stir until the sauce is thickened and smooth.
    Cook for 2-3 min. and add scallops.
    Heat through.
    Beat egg yolks and mix with cream.
    Add this to sauce and cook gently, stirring until smooth and thick.
    Di not let sauce boil.
    Add mushrooms and season to taste.
    Spoon in individual ramekins or sheels and sprinkle with Parmesan cheese and bread crumbs.
    Glaze under broiler.




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