Coquille St. Jacques - cooking recipe

Ingredients

2 c. (1 pt.) scallops
2 Tbsp. flour
1/2 c. white wine
2 shallots
1/4 lb. butter
1/4 lb. mushrooms
1 egg yolk
parsley
bread crumbs

Preparation

Wash scallops in cold water.
Bring enough water (salted) to a boil to cover scallops.
Drop scallops into boiling water, lower heat and simmer 3 minutes (save water).
Chop finely shallots and parsley; combine with sliced mushrooms and fry in 2 tablespoons butter.
Make a sauce by melting 3 tablespoons butter, adding 2 tablespoons flour, then put in the water which the scallops were boiled.
Boil this sauce for 2 minutes.
Remove from heat.
Stir in egg yolk, scallops and the browned shallots, parsley and mushrooms.
Fill scallops shells, cover with a coat of bread crumbs.
Dot with butter.
Place in preheated oven for about 10 minutes.