This is the classic French version. It is truly delicious.


  • 1-1/2 cups dry white wine
  • 3 TBS minced shallots
  • 1 bay leaf
  • 1 parsley sprig
  • 1/2 tsp salt
  • Pinch pepper
  • 1-1/2 lbs. bay scallops, washed
  • 1/2 lb. mushrooms, wiped clean and minced
  • 1-1/2 cups water (about)
  • SAUCE:
  • 4 TBS butter or margarine
  • 5 TBS. flour
  • 3/4 cup reduced scallops' cooking liquid
  • 2/3 cups heavy cream
  • 2 egg yolks, lightly beaten
  • 2 tsp lemon juice
  • 1/4 tsp salt
  • Pinch white pepper
  • 1-1/4 cups soft white bread crumbs
  • 1/3 cup finely grated Gruyere cheese
  • 1/4 cup melted butter or margarine


Simmer wine, shallots, bay leaf, parsley, salt and pepper, uncovered, 5 minutes in a large enamel or stainless steel saucepan. Add scallops, mushrooms, and enough water to cover, and simmer, covered, 3-4 minutes until scallops turn milky white. Drain, reserving cooking liquid. Set scallops and mushrooms aside to cool, return liquid, bay leaf and parsley to saucepanand boil rapidly uncovered until reduced to 3/4 cup. Meanwhile, slice scallops across the grain 1/8" thick. For the sauce, melt butterin a small saucepan and blend in flour. Strain reduced cooking liquid and add along with cream. Heat, stirring constantly, until thickened and smooth. Spoon a little hot sauce into yolks, then return to pan; set ove lowest heat and cook and stir 1 minute; do not allow to boil. Mix in lemon juice, salt and pepper. Pour over scallops and mushrooms and toss to mix. Spoon into 6 to 8 well-butteredvery large scallop shells or into individual au gratindishes; mix topping and sprinkle evenly over each. Set coquilles on a large baking sheet. (NOTE: Recipe may be prepared to this point early in the day, covered and chilled until just before serving) Preheat broiler. If you have not made them ahead and chilled them, broil 5" from het 4-5 minutes until bubbly and dappled with brown. If they have been chilled, set far blow broiler unit (lowest oven shelf) and let warm 5-6 minutes, then move up and broil 5" from heat 3-4 minutes until bubbly and browned.

Makes 6 to 8 servings. About 470 calories for each six servings, 350 calories for each of 8 servings.

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Submitted 6/13/05.
Source: The Doubleday Cookbook
Submitted By: tc c
Coquilles St. Jacques A La Parisienne