Coquille St. Jacques

1. 1

   Wash scallops in cold water.

2. 2

   Bring enough water (salted) to a boil to cover scallops.

3. 3

   Drop scallops into boiling water, lower heat and simmer 3 minutes (save water).

4. 4

   Chop finely shallots and parsley; combine with sliced mushrooms and fry in 2 tablespoons butter.

5. 5

   Make a sauce by melting 3 tablespoons butter, adding 2 tablespoons flour, then put in the water which the scallops were boiled.

6. 6

   Boil this sauce for 2 minutes.

7. 7

   Remove from heat.

8. 8

   Stir in egg yolk, scallops and the browned shallots, parsley and mushrooms.

9. 9

   Fill scallops shells, cover with a coat of bread crumbs.

10. 10

    Dot with butter.

11. 11

    Place in preheated oven for about 10 minutes.

No additional tips available.