Coquille St Jacques Scallops Recipe

How to Make Coquille St Jacques Scallops

1. In a saucepan, combine scallops, white wine (or vermouth), mushrooms, thyme, salt, and pepper.
2. Add water, if needed, to almost cover the ingredients.
3. Bring to a simmer, cover, and cook gently for 5 minutes, or until the scallops are opaque.
4. Remove scallops and mushrooms; set aside in a bowl. Reserve the cooking liquid.
5. Increase heat and rapidly boil the cooking liquid until reduced to 1 cup.
6. In a separate saucepan, melt butter over medium heat. Whisk in flour until smooth.
7. Cook for 2 minutes, stirring constantly, without browning.
8. Remove from heat and whisk in the reserved reduced cooking liquid until smooth.
9. Return to medium heat and whisk constantly until the sauce thickens.
10. Stir in milk until smooth.
11. In a small bowl, whisk together egg yolks and half of the heavy cream.
12. Slowly drizzle a small amount of the hot sauce into the egg yolk mixture, whisking constantly to temper the eggs.
13. Pour the tempered egg yolk mixture into the saucepan with the sauce. Cook over medium heat, stirring constantly, until the sauce slightly thickens and is smooth (do not boil).
14. Thin with remaining heavy cream or milk if needed.
15. Season to taste, adding lemon juice and sugar if desired.
16. Gently fold two-thirds of the sauce into the scallops and mushrooms.
17. Spoon the scallop mixture into lightly buttered large shells or individual ramekins.
18. Top with the remaining sauce, sprinkle with Gruyère cheese, bread crumbs, and paprika.
19. Dot with small pieces of butter.
20. Broil until lightly browned and bubbly. Serve immediately with crusty bread, if desired.