Coquilles St. Jacques
- 1 3/4 cups water
- 3/4 cup dry white wine
- 1 small onion, chopped
- Bouquet garni (recipe below)
- 1 teaspoon lemon juice
- 1 pound very fresh scallops
- 8 ounces mushrooms, washed and chopped
- 6 tablespoons butter
- 4 tablespoons flour
- 1/2 cup heavy cream
- Salt and freshly ground pepper
- N/A freshly ground pepper
- Bread crumbs
- Gruyère cheese
- Heat the water, wine, onion, bouquet garni, and lemon juice to a boil in a saucepan. Add the scallops, cover, and simmer on very low heat until cooked through about 5 minutes. Remove the scallops with a slotted spoon and set aside.
- Add the mushrooms to the scallop poaching liquid and simmer uncovered for 10 minutes. Strain, discarding the bouquet garni and reserving the liquid and mushrooms separately.
- Melt the butter in a medium saucepan and whisk in the flour. Do not let it get dark. Add 2 or 3 tablespoons of the scallop liquid and mix until blended. Over very low heat, blend the flour mixture into the scallop liquid. Add the cream and simmer and stir until blended and thickened. Season with salt and pepper to taste. Add the scallops and mushrooms, and stir.
- Fill 6 shallow 6-inch ramekins almost to the top with the scallop mixture. Dust the top lightly with bread crumbs and sprinkle with the grated cheese. (If you're not ready to serve the scallops, cover them with plastic wrap and refrigerate.)
- Preheat the broiler. Broil the scallops until the mixture bubbles and the cheese melts and turns golden brown. Garnish with parsley and lemons
To make a bouquet garni, wrap a sprig or two of parsley, two bay leaves, and a sprig of fresh thyme (or 1/2 teaspoon of dried thyme leaves) in some cheesecloth. Tie into a neat bundle with thread or clean string.