Coquilles Saint-Jacques a la Parisienne 1

  • Servings : 6



  • 1 1/2 cups thoroughly degreased fresh or canned chicken stock
  • 1 1/2 cups dry white wine
  • 3 shallots, diced
  • 3 celery tops, with leaves cut in 2 inch pieces
  • 4 parsley sprigs
  • 1 bay leaf
  • 10 whole peppercorns
  • 2 lbs whole bay scallops or sea scallops, cut in 1 1/2 inch slices
  • 3/4 lb fresh mushrooms, sliced
  • 4 Tbs butter
  • 5 Tbs flour
  • 3/4 cup milk
  • 2 egg yolks
  • 1/4 cup heavy cream
  • dash lemon juice
  • 1 tsp salt
  • white pepper
  • 1/4 cup imported swiss cheese


Step 1

Preheat the oven to 375F. In a heavy 3-4 quart saucepan, bring the stock, wine, shallots, celery, parsley, bay leaf and peppercorns to a boil over high heat. Reduce the heat mid simmer uncovered for 20 minutes. Strain this court bouillon through a sieve into a 10 to 12 inch enameled or stainless steel skillet. Add scallops and mushrooms, cover and simmer for 5 minutes. Transfer the scallops and mushrooms to a large mixing bowl. Quickly boil the remaining court bouillon down to 1 cup.

Step 2

SAUCE PARISIENNE:In a 2-3 quart enameled or stainless steel saucepan, melt 4 tablespoons of butter over moderate heat. When the foam subsides, lift the pan from heat and stir in the flour. Return to low heat and cook, stirring constantly for a minute or two. Do not let this roux brown. Remove the pan from the heat and slowly pour in the reduced poaching liquid and milk, whisking constantly. Then return to high heat and cook, stirring the sauce with a whisk. When it thickens and comes to a boil, reduce the heat and let it simmer slowly for 1 minute. Mix the egg yolks and 1/4 cup cream together in a small bowl and stir into it 2 tablespoons of the hot sauce. Add 2 more tablespoons of sauce then whisk the now-heated egg yolk and cream mixture back into the remaining sauce in the pan. Over moderate heat bring the sauce to a boil, stirring constantly, and boil for 30 seconds. Remove from heat and season with lemon juice, salt and pepper. The sauce should coat a spoon fairly thickly; if it is too thick, thin it with more cream

Step 3

With a bulb baster, draw up any juices that may have accumulated under the scallops and mushrooms and discard. Pour in about 2/3 of the sauce parisienne and stir together gently. Butter 6 scallop shells set on a baking sheet or in a broiler pan, or 6 shallow 4 inch baking dishes, and spoon the scallop mixture into them. Mask with the remaining sauce and sprinkle with cheese. Bake the scallops in the top third of the oven for 10 to 15 minutes or until the sauce begins to bubble, then slide them under a hot broiler for 30 seconds to brown the tops. Serve at once

Step 4

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