Recipe Name:	Coquille Saint Jacques	Difficulty:	Easy
Source:	Nuna	Serving Size:	6
Ethnicity:	French	Comments:
Base:	Seafood	rich and delicious
Course:	Appetizer
Preparation Time:	30-60 Minutes

Ingredients: 1 Pound(s) Sea scallops 1/3 Cup(s) sherry 1/4 Cup(s) water 1/4 Teaspoon(s) thyme 1/2 Teaspoon(s) parsley 1 Pinch(s) salt 1/4 Pound(s) mushrooms, chopped 2 Each(s) scallions, chopped 3 Tablespoon(s) flour 1 Pinch(s) pepper 1 Each(s) egg yolk, beaten 1/2 Cup(s) heavy cream 1 Teaspoon(s) lemon juice 4 Tablespoon(s) butter 1 Each(s) bay leaf 1/2 Cup(s) bread crumbs

Directions: Wash and remove muscle from scallops. Cut in pieces. Simmer 5 minutes in sherry, water, parsley, thyme, bay leaf and salt. Drain, saving liquid. Chop mushrooms and green onions and fry lightly in 3 tablespoons butter. Add flour, pepper, and wine liquid. Cook until thick. Add egg yolk, cream and lemon juice. Season to taste. Add scallops and fill 6 scallop shells. Dot with remaining butter and bread crumbs and broil to brown or put in oven until hot.