You are here: Home » Recipes » Coquilles St. Jacques Coquilles St. Jacques Recipe by Favorite Recipes Press Yield 6 servings Fresh scallops, swiss cheese and mushrooms come together to form this fabulous dish. PrintEmail Ingredients 2 cups white wine1 tablespoon minced shallots or onions3 pounds small or medium bay scallops1/2 cup (1 stick) butter1 1/4 cups all-purpose flour1 cup heavy cream4 -- egg yolks1 cup shredded Swiss cheese1 pound fresh mushrooms -- Butter1 cup bread crumbs Instructions Bring the wine and shallots to a boil in a large stockpot. Add the scallops and cook for 3 minutes or until white and opaque. Remove the scallops with a slotted spoon, reserving the wine. Cook the wine over high heat until reduced to 1 cup. Melt 1/2 cup butter in a saucepan. Add the flour and cook until bubbly. Add the reserved wine and simmer for 15 minutes. Beat the cream and egg yolks together in a small bowl. Add the egg mixture to the wine mixture. Cook for 1 minute longer. Add the cheese, stirring until melted. Saute the mushrooms in butter in a saucepan over high heat. Drain and add to the sauce. Add the scallops. Spoon the scallop mixture into ramekins or scallop shells. Sprinkle with bread crumbs. Bake in a hot oven until the bread crumbs begin to brown. Recipe reprinted with permission from South Carolina Outdoor Press Association’s Wild Fare and Wise Words (Columbia, South Carolina, 2005).