Coquille Saint-Jacques

Ingredients

• 1 1/2 lbs sliced scallops
• 1 cup white wine
• 3 cups fresh button mushrooms (sliced)
• 3/4 teaspoon salt
• 3/4 teaspoon white pepper
• 1 large bay leaf
• 3 tablespoons scallions (green onions, minced)
• 4 tablespoons unsalted butter (unsalted)
• 5 tablespoons flour
• 2 cups heavy cream
• 3 egg yolks
• 3/4 teaspoon lemon juice
• 5 tablespoons grated swiss cheese
• 1 1/2 cups plain breadcrumbs
• 1 1/2 tablespoons Splenda granular (sugar substitute)
• 1 tablespoon paprika

Directions

1. 1

   Place scallops in saucepan with wine, mushrooms, seasonings and herbs.

2. 2

   Add water if necessary to almost cover ingredients. Bring to simmer and then cover pan and simmer slowly for 5 minutes.

3. 3

   Remove scallops and mushrooms and place into a separate bowl.

4. 4

   Rapidly boil down the cooking liquid until reduced to the amount of 1 cup.

5. 5

   Melt 4 Tablespoons of butter in a new pan and stir in the flour. Cook slowly for 2 minutes without browning.

6. 6

   Remove from heat and beat in the scallop cooking liquid. Stir with wire whisk over medium heat until sauce thickens. Thin out with heavy cream if necessary.

7. 7

   Blend egg yolks in a bowl with half of the heavy cream. Beat in the hot sauce driblets. Return to the pan and stir over moderate heat until sauce comes to a slight boil. Thin out, as necessary, with more cream. Carefully correct seasoning and add lemon juice and Splenda if needed.

8. 8

   Fold 2/3 of sauce into the scallops and mushrooms and spoon into lightly buttered large scallop shells or individual ramekins (round baking bowls).

9. 9

   Spoon on the remaining sauce and sprinkle with the cheese.

10. 10

    Top with bread crumbs and place dabs of butter on top, and then sprinkle with paprika. Place into broiler until lightly browned and serve.