Coquilles Saint Jacques

• 1 pound large sea scallops
• 1/4 cup shallots, sliced
• 1/4 cup clam juice
• 1 fresh bay leaf
• 1 1/2 cups dry white wine (I use Sauvignon Blanc)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 stick unsalted butter, divided
• 1 egg yok
• 1/2 pound cremini mushrooms
• 1 cup water
• 1/2 heavy cream (I use light)
• 1 Tbs all-purpose flour1/2 cup homemade breadcrumbs (see below)
• 1/2 cup grated Parmesan cheese
• 2 Tbs fresh parsley
• For homemade breadcrumbs:
• Take 1/2 box of Asiago flavored crackers and finely chop in food processor.

1. Rinse scallops while removing the tough muscle from each side. Cut these in 1/2.
2. Bring water, wine, shallots,clam juice, bay leaf, salt and pepper to a boil in large saucepan for 4-5 minutes. Add scallops and simmer until they are transparent, about 3-4 minutes.
3. Remove scallops and transfer to plate. Keep the remaining liquid (and shallots) and return to a boil until reduced to 1 cup. Strain solids out.
4. In another skillet, melt 2 Tbs butter and saute mushrooms. Set aside
5. For sauce, whisk together egg yolk with cream. In another skillet, melt 2 Tsp butter and add flour to make a roux. Add your strained liquid to the roux while constantly whisking. The sauce should thicken. Add 1/4 cup of hot liquid to the egg mixture, mix, and then add all back to heated mixture. Remove liquid from heat.
6. Add mushrooms and scallops to mixture.
7. Melt another 2 Tbs butter in saucepan. Remove from heat and add breadcrumbs and parmesan cheese and parsley.
8. You can either divide scallops or put them all in a baking dish, cover with the breadcrumb mixture, and place under broiler for 2-3 minutes until top of scallops are golden brown.

scallops, shallots, clam juice, bay leaf, white wine, salt, pepper, unsalted butter, egg, mushrooms, water, heavy cream, breadcrumbs, parmesan cheese, parsley, crackers

Taken from www.epicurious.com/recipes/member/views/coquilles-saint-jacques-50140011 (may not work)