Coquilles St. Jaques, Mornay - cooking recipe

Ingredients

2 oz. butter
1 lemon (juice)
2 oz. mushrooms, sliced
1/2 tsp. shallots, chopped
8 oz. medium cheese sauce
heavy cream (liaison)
egg yolks (liaison)
10 oz. scallops
2 oz. dry white wine
salt and pepper to taste
1 oz. grated cheese
parsley, finely chopped

Preparation

Saute scallops in 1 ounce butter for 1 minute.
Add lemon juice.
Remove scallops and place in coquilles (shells).
Keep warm.
Saute shallots and sliced mushrooms in remaining butter; add wine and liquid from scallops.
Reduce 1/3.
Add hot cream sauce.
Blend in liaison.
Season to taste.
Do not boil.
Pour sauce over scallops.
Sprinkle with cheese.
Brown under broiler. Sprinkle with parsley.
Serve immediately.