Coquille St. Jacques

• 3 cups water
• 2 cups fresh scallops
• 2 tsps fresh thyme
• 1 bay leaf
• salt and pepper
• 1/2 pound of sliced mushrooms
• 1 small onion, chopped
• 1 Tbsp fresh parsley or chives, chopped
• 2 Tbsp butter
• 1/2 cup dry white wine
• 2 Tbsp butter
• 2 Tbsps flour
• 1 cup scallop stock
• 1 egg yolk
• 2 Tbsps heavy cream
• buttered breadcrumbs

1. Bring 3 cups (or less) of water to boil with bay leaf, thyme, salt and pepper. Add washed and drained scallops. Simmer untnil tender, approximately 10 minutes. Drain and reserve 1 cup of stock.
2. Saute mushrooms, onions, parsley in 2 Tbsps butter. Add wine and simmer 10 minutes.
3. melt another 2 Tbsps butter in pan. Add flour and blend well. gradually add 1 cup hot stock from scallop and stir until thick and smooth.
4. Add alittle sauce to egg yolk and heavy cream. Beat well. Stir into rest of sauce. Stir in scallops and mushroom mixture.
5. Fill shells or ramekins. sprinkle with buttered breadcrumbs. Brown in the oven.

water, fresh scallops, thyme, bay leaf, salt, mushrooms, onion, parsley, butter, white wine, butter, flour, stock, egg yolk, cream, buttered breadcrumbs

Taken from www.epicurious.com/recipes/member/views/coquille-st-jacques-1201603 (may not work)