• 1 1/2 Cups Dry white wine
  • 1 Bouquet garni
  • 2 Pounds Scallops -- washed and drained
  • Salt
  • 1/2 Pound Fresh mushrooms
  • 6 Shallots or -- finely chopped
  • 1 Small Onion -- finely chopped
  • 2 Tablespoons Butter
  • 2 Tablespoons Water
  • 1 Tablespoon Parsley -- finely chopped
  • 1 Teaspoon Lemon juice
  • 1/4 Cup Butter
  • 1/4 Cup Flour
  • 2 Egg yolks
  • 1/4 Cup Heavy cream
  • Bread crumbs
  • Butter


Bring to a boil 1 1/2 cups dry white wine with a bouquet garni. Add 2 pounds scallops and salt to taste and simmer the scallops for 3 minutes, or until they are tender. Drain them, reserving the broth, and cut them into fine pieces.

Clean and chop 1/2 pound fresh mushrooms. Put them in a saucepan with the shallots or onion, 2 Tablespoons each of butter and water, 1 tablespoon finely chopped parsley, and lemon juice. Cover the pan and simmer the mixture for 10 minutes. Strain it and add to the wine broth.

Melt 1/4 cup butter in a saucepan, add 1/4 cup flour, and stir the roux until it is well blended. Add gradually the combined hot broths from the scallops and the mushrooms and cook the sauce, stirring constantly, until it is thickened and smooth. Remove the saucepan from the heat and stir in egg yolks beaten with the heavy cream and a little of the hot sauce. Correct the seasoning and stir in the scallops, shallots, and mushrooms. Fill scallop shells or ramekins with the mixture, piling them high in the center, sprinkle with bread crumbs and dot with butter. Brown the filling in a hot oven (400F) or under the broiler.

Print this recipe

Submitted 6/13/05.
Source: The Gourmet Cookbook I
Submitted By: Rick Smith
Coquilles Saint Jacques Parisienne