Ingredients
-
1/4
-
1/4
-
1 1/4
-
1
-
1/2
-
1/2
-
1/2
-
1/4
-
1
-
1/2
-
6
-
1/2
-
1
-
1
-
8
Directions
Coquilles St -Jacques, Special equipment: 16 (2 1/2-inch) scallop shells* or 8 (2-oz) ramekins Active time: 30 min Start to finish: 1 hr, Special equipment: 16 (2 1/2-inch) scallop shells* or 8 (2-oz) ramekins Active time: 30 min Start to finish: 1 hr
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Toast Bread Crumbs on a Baking Sheet in Middle of Oven Until Pale Golden, 6 to 8 Minutes, Then Toss With Cheese. |
|
3
Done
|
Simmer Wine, Water, Onion, Bay Leaf, Salt, and Pepper in a 2 1/2- to 3-Quart Heavy Saucepan, Uncovered, 5 Minutes, Then Add Scallops and Simmer, Uncovered, Stirring Occasionally, Until Just Cooked Through, 2 to 3 Minutes. |
|
4
Done
|
Transfer Scallops to a Platter With a Slotted Spoon to Cool, Returning Any Onions to Pan, Then Boil Cooking Liquid Until Reduced to About 1 Cup, 8 to 10 Minutes. |
|
5
Done
|
Pour Cooking Liquid Through a Sieve Into a Bowl. |
|
6
Done
|
Cook Mushrooms in 2 Tablespoons Butter in a 10- to 12-Inch Heavy Skillet Over Moderate Heat, Stirring Occasionally, Until Most of Liquid Mushrooms Give Off Is Evaporated, About 5 Minutes. |
|
7
Done
|
Season With Salt and Pepper. |
|
8
Done
|
Whisk Together Cream and Yolk in a Heatproof Bowl. |
|
9
Done
|
Melt 2 Tablespoons Butter in Cleaned 2 1/2- to 3-Quart Saucepan Over Moderately Low Heat, Then Add Flour and Cook Roux, Whisking, 2 Minutes. |
|
10
Done
|
Remove Pan from Heat and Add Reduced Cooking Liquid in a Stream, Whisking Constantly. |
|
11
Done
|
Return Pan to Heat and Simmer, Whisking, 1 Minute. |
|
12
Done
|
Pour Sauce in a Slow Stream Into Cream Mixture, Whisking Constantly, Then Pour Sauce Back Into Pan and Simmer, Whisking, 1 Minute. |
|
13
Done
|
Remove from Heat and Season With Salt and Pepper. |
|
14
Done
|
Preheat Broiler. |
|
15
Done
|
Stir Scallops and Mushrooms Into Sauce, Then Divide Among Scallop Shells or Ramekins and Sprinkle With Bread Crumb Mixture. |
