Coquilles St Jacques
|Chopped green onions||3 Tablespoon|
|Chopped fresh mushrooms||3⁄4 Cup (12 tbs)|
|Butter/Margarine||3 Tablespoon, melted|
|Fresh bay scallops||1 Pound|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Red pepper||1 Pinch|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Half and half||1 Cup (16 tbs)|
|Soft breadcrumbs||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
Saute mushrooms and onions in 3 tablespoons butter in a large skillet until tender.
Add scallops, wine, parsley, lemon juice, salt, and pepper; cover and cook over medium heat 3 minutes.
Drain scallop mixture, reserving 3/4 cup plus 2 tablespoons liquid.
Melt 3 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add half and half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Beat egg yolks until thick and lemon colored.
Gradually stir about one fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
Gradually stir in reserved scallop liquid fold in scallop mixture.
Spoon mixture into 6 greased individual baking shells.
Combine breadcrumbs and 1 tablespoon butter; sprinkle evenly over scallop mixture in shells.
Place shells on a large baking sheet.
Broil 3 to 5 minutes or until top is browned and bubbly.