Coquilles Saint-Jacques
(6 servings)
1-1/2 lbs bay or sea scallops
2 thyme sprigs
1 bay leaf
1 parsley sprig
8 peppercorns
salt to taste
1/2 cup water
1/2 cup dry white wine
7 tbsp butter
3 tbsp flour
2 egg yolks
1 tsp lemon juice
cayenne
grated Parmesan cheese
Preheat oven to 400 F.
Combine scallops, thyme, bay leaf, parsley, peppercorns, salt, water and wine in small saucepan and bring to a boil. Cover and simmer exactly 2 minutes. Remove parsley, bay leaf and thyme and drain, but reserve the cooking liquid. Let the scallops cool. If bay scallops are used, cut them in half and set aside. If sea scallops are used, cut them into thin slices and set aside.
Melt 2 tbsp butter and stir in the flour with a wire whisk. When blended, add the scallop liquid (about 1-1/2 cups), stirring vigorously.
Remove sauce from heat and beat vigorously with an electric beater. Add remaining butter, a little at a time, very gradually. Beat in the egg yolks, lemon juice and cayenne; continue beating until cool.
Spoon a little of the mixture into 6 to 8 large scallop shells or ramekins. Top with equal parts of scallops. Cover with remaining sauce and sprinkle with cheese.
Bake 5 to 10 minutes, or until bubbling and golden brown. If necessary, glaze under the broiler.
