pc@hplabsb.UUCP (Patricia Collins) (10/03/83)
According to my sources, "real" Coquilles St. Jacques has NO cheese or milk sauce. Those recipes which call for a cheese sauce are attempting an easy substitute for the more difficult "creamy" sauce of a TRUE Coquilles St. jacques. I have made this recipe many times. With close attention to the sauce, I think you'll find it is a delicious, delicate dish. COQUILLES ST. JACQUES for 2 1/2 lb. bay scallops (if you must use larger scallops, cut them in half) 1/8 tsp. dried thyme 1/2 small bay leaf 3 peppercorns 1 sprig, parsley 2 Tbsp. water 3 Tbsp. dry white wine 2 Tbsp. butter 1 Tbsp. flour 1 egg yolk 1/4 tsp. lemon juice dash cayenne pepper Parmesan cheese Combine scallops, thyme, bay leaf, parsley, peppercorns, water, and wine in small saucepan. Cover and simmer exactly 2 minutes. Remove herbs. Reserve liquid (by draining). Let scallops cool. (For larger bay scallops, cut in half.) Melt butter and stir in flour with wire whisk. When blended, add scallop liquid and stir vigorously. Remove from heat and beat with beaters, adding egg yolk, lemon juice and cayenne, continuing until cool. Spoon a little mixture into the bottom of a baking dish. Top with scallops, then remaining sauce. Sprinkle with Parmesan cheese. Bake 5 minutes, then glaze under broiler for golden brown color. Patricia Collins hplabs