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| Coquilles St. Jacques
2 pounds of scallops
2 cups of chicken stock
1/2 cup of white wine
1 bay leaf
2 tablespoons of fresh parsley, chopped
1/4 teaspoon of ground thyme
5 whole peppercorns
1/4 teaspoon of fennel seed
8 ounces of mushrooms, sliced
1 shallot, chopped
1/4 cup of butter
3 drops of lemon extract
1 cup of heavy cream
3 egg yolks
1/2 teaspoon of salt
Combine chicken stock, wine, bay leaf, parsley, thyme, peppercorns, and fennel; bring to a boil and
simmer, uncovered, for 20-30 minutes. Add scallops and simmer 10 minutes. Remove scallops to a bowl. Strain stock and reduce over high heat to one cup. Sauté sliced mushrooms and shallots in butter until tender. Remove mushrooms and shallots to bowl with scallops. Stir in reduced stock and 3/4 cup of heavy cream. Heat just to boiling. Beat egg yolk into remaining cream and add to sauce. Bring up to a boil and remove from heat. Add lemon extract and adjust seasoning. Drain scallop/mushroom mixture and fold in half of the cream sauce. Butter 4 scallop shells or ramekins and place a tablespoon of sauce in each. Divide scallop mixture equally between the 4 dishes and top with remaining sauce. Bake at 375ºF for 10 minutes. Serves 4.
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Cookbooks - Fish
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