Coquilles St. Jacques
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INGREDIENTS 2 pounds scallops
1 sprig parsley
3 carrots
2 cups white wine
1/4 teaspoon paprika
1 teaspoon salt
4 tablespoons butter
1 tablespoon minced onion
1/2 pound fresh mushrooms
4 tablespoons flour
4 tablespoons cream
Additional salt and pepper
Parmesan cheeseWash and drain scallops; place in a saucepan with parsley, carrots, wine, and seasonings. Simmer for 10 minutes. Remove scallops, drain and dice; reserve the broth.
Melt 4 tablespoons butter in a saucepan; add mushromms and onion, and sauté for 5 minutes. Add reserved broth.
Make a paste of the flour and cream, and add to the mushroom mixture. Cook 10 minutes until thick and smooth. Add scallops and additional seasoning to taste.
Place into 8 scallop dishes. Sprinkle with cheese; broil until a delicate brown. May be prepared in advance.
Makes 8 servings