Coquilles St. Jacques Parisienne

Course : Seafoods
Serves: 8
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1 can condensed chicken broth
1 cup dry white wine
2/3 cup water
2 tablespoons minced shallots
1 stalk celery -- cut in thirds
2 sprigs parsley
1 piece bay leaf
5 pieces peppercorns
1/2 teaspoon salt
1/4 teaspoon thyme -- crushed
2 pounds bay scallops
3/4 pound fresh mushrooms -- sliced
1/4 cup margarine
1/3 cup flour
3/4 cup milk
2 large egg yolks -- beaten
1/3 cup heavy cream
1/3 cup shredded swiss cheese

Preparation / Directions:

1. Combine chicken broth, wine, water, shallots, celery, parsley, bay leaf, peppercorns, salt and thyme in large saucepan; bring to a boil. 2. Reduce heat and let simmer, uncovered, 15 minutes; strain. 3. Return liquid to saucepan; add scallops and mushrooms. Cover and simmer 5 minutes. 4. Remove scallops and mushrooms; set aside. 5. Quickly boil remaining liquid until reduced to 1 cup. 6. Melt margarine in medium-size saucepan; blend in flour and cook over low heat until mixture is smooth and bubbly. 7. Remove from heat; gradually stir in milk and reduced liquid. 8. Return to heat and bring mixture to a boil, stirring constantly; boil 1 minute. Remove from heat. 9. Combine beaten egg yolks and heavy cream; gradually stir in 1/4 cup hot sauce. 10. Quickly stir egg-cream mixture back into remaining hot sauce; return to heat 30 seconds, stirring constantly. 11. Remove excess liquid from scallops and mushrooms; pour sauce over scallops and mushrooms, stirring together gently. 12. Spoon mixture into 8 scallop shells or shallow greased baking dishes; sprinkle with cheese. 13. Place shells on broiler rack; broil 7 inches from heat until sauce is bubbly and top is lightly browned, about 5 minutes.

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