Coquilles St. Jacques
- Yield 6 servings
Fresh scallops, swiss cheese and mushrooms come together to form this fabulous dish.
- 2 cups white wine
- 1 tablespoon minced shallots or onions
- 3 pounds small or medium bay scallops
- 1/2 cup (1 stick) butter
- 1 1/4 cups all-purpose flour
- 1 cup heavy cream
- 4 -- egg yolks
- 1 cup shredded Swiss cheese
- 1 pound fresh mushrooms
- -- Butter
- 1 cup bread crumbs
- 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).