Coquilles St. Jacques

• 1 lb. mushrooms, sliced
• 1 lemon, juiced
• 5 Tbsp. butter
• 1 lb. fresh scallops, cut
• 1 c. dry white wine
• 1/4 tsp. ground thyme
• 1 bay leaf
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 3 Tbsp. flour
• 1 c. light cream
• 3/4 c. soft bread crumbs, buttered or seasoned dry stuffing mix

1. Preheat oven to 400u0b0.
2. Sprinkle mushrooms with lemon juice and saute in 2 tablespoons butter.
3. Place scallops, wine and seasonings in a saucepan.
4. Simmer, covered, for 10 minutes.
5. Drain and reserve 1 cup of the broth.
6. Make a white sauce with the remaining butter, flour, broth and cream.
7. Add scallops and mushrooms.
8. Spoon into buttered shells or baking dish.
9. Top with bread crumbs or seasoned dry stuffing mix.
10. Bake for 10 minutes until browned.

mushrooms, lemon, butter, fresh scallops, white wine, ground thyme, bay leaf, salt, pepper, flour, light cream, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=527790 (may not work)