Coquille St. Jacques (Scallops) - cooking recipe

Ingredients

1 lb large scallop (sliced 2 cups)
3/4 cup dry white wine or 3/4 cup vermouth
2 cups fresh mushrooms (sliced)
1/2 teaspoon salt
1/2 teaspoon white pepper
1 bay leaf
2 tablespoons shallots (minced) or 2 tablespoons scallions (minced)
3 tablespoons unsalted butter
4 tablespoons flour
3/4 cup milk
1/2 cup heavy whipping cream
2 egg yolks
1/2 teaspoon lemon juice
3 tablespoons grated swiss cheese
1 cup plain breadcrumbs
1 tablespoon granulated sugar
paprika

Preparation

Place scallops in saucepan with wine or vermouth, mushrooms, seasonings & herbs.
Add water, if necessary, to almost cover ingredients.
Bring to simmer & then cover pan & simmer slowly for 5 minutes.
Remove scallops & mushrooms & place into a bowl.
Rapidly boil down the cooking liquid until reduced to the amount of 1 cup.
Melt 3 tbsp of butter in a new pan& stir in the flour until smooth.
Cook slowly for 2 minutes without browning.
Remove from heat & beat in the scallop cooking liquid.
Stir with whip over medium heat until sauce thickens.
Thin out with milk.
Blend egg yolks in a bowl with half of the heavy cream.
Beat in the hot sauce driblets.
Return to the pan & stir over medium heat until sauce comes to a slight boil.
Thin out, as necessary, with more cream or milk.
Carefully correct seasoning & add lemon juice & sugar if needed.
Fold 2/3 of sauce into the scallops & mushrooms & spoon into lightly buttered large shells or individual ramekins (round baking bowls).
Spoon on the remaining sauce & sprinkle with the cheese.
Top with bread crumbs & place little dabs of butter on top.
Then sprinkle with paprika.
Place into broiler until lightly browned & serve with crusty bread if desired.