Coquilles St Jacques Recipe

Put rinsed scallops in pan with 1 cup of water lemon juice, onion, peppercorns, parsley, salt and the bay leaf. Bring to boil and simmer 6 minutes. Drain, reserving the liquid and cut the scallops into small pieces.

Melt 1/4 cup butter in a skillet and saut the mushrooms cut into pieces the size of the scallops until golden. Remove the mushrooms. In the remaining butter saut the tomatoes for 5 - 7 minutes stiffing frequently.

In another pan melt 2 T. butter and blend in 2 T. flour and about 1 cup of the hot scallop liquor. Cook sauce until smooth and thickened. Add the cream and stir well. Mix the sauce with scallops mushrooms and tomatoes. Add a pinch of minced garlic. Fill scallop shells with mixture. Toss the bread crumbs with the melted butter and use 2 t. of this mixture on each shell. Sprinkle with parmesan cheese and bake 15 to 20 minutes in a 350< oven.