Creamy Scallops Parisienne

• 1 cup clam juice
• 1 cup Chablis or other dry white wine
• 2 tablespoons minced green onions
• 1 1/2 pounds bay scallops
• 1/4 cup plus 1 tablespoon butter, divided
• 1/4 cup all-purpose flour
• 3/4 cup whipping cream
• 2 egg yolks, lightly beaten
• 2 teaspoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/2 cup (2 ounces) shredded Swiss cheese

1. Bring first 3 ingredients to a boil in a large saucepan over medium heat. Reduce heat, and add scallops; simmer 1 minute or until scallops are opaque and slightly firm. Strain scallop mixture, reserving liquid; set scallops and onions aside. Return liquid to saucepan. Bring to a boil; cook, uncovered, 15 minutes or until liquid is reduced to 1 cup.
2. Melt 1/4 cup butter in a small, heavy saucepan over medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add reduced liquid and whipping cream, stirring constantly. Cook, stirring constantly, an additional 2 minutes or until thickened and bubbly. Gradually stir about one-fourth of hot mixture into beaten egg yolks; add to remaining hot mixture, stirring constantly. Cook an additional minute or until thickened. Remove from heat. Add lemon juice, salt, and white pepper; stir well.
3. Combine scallop mixture and 1 cup sauce; stir well. Spoon scallop mixture evenly into 6 lightly greased individual gratin dishes. Spoon remaining 1 cup sauce evenly over scallop mixture. Sprinkle evenly with cheese. Dot tops evenly with remaining 1 tablespoon butter. Bake at 375u0b0 for 15 minutes or until bubbly.

clam juice, chablis, green onions, bay scallops, butter, allpurpose, whipping cream, egg yolks, lemon juice, salt, ground white pepper, swiss cheese

Taken from www.myrecipes.com/recipe/creamy-scallops-parisienne (may not work)