Coquille ST. Jacques-TWA

Ingredients:
2 1/2 lbs. bay scallops, washed and drained
1 cup dry white wine
1 1/2 cups water
1/8 tsp. white pepper
1/4 cup vegetable oil
1/4 cup butter or margarine
2/3 cup all purpose flour
3 cups sliced fresh mushrooms
2 tbsp. vegetable oil
1 ea. quantity of juice from 1/2 lemon
1 cup heavy cream
1 ea. yolk from 1 egg
1/4 cup grated parmesan cheese
1 ea. quantity of juice from 1/2 lemon
To taste salt and white pepper

Topping
4 tbsp. dry bread crumbs
1 1/2 tbsp. butter or margarine

Procedure:
1. Place white wine and water in a 2 1/2 qt. sauce pan. Add salt and white pepper; bring to a boil.
2. Add scallops to sauce pan and bring back to a boil. Reduce heat and simmer for 1 minute. Remove from heat.
3. Drain scallops. Reserve 2 cups of cooking broth.
4. Heat 1/4 cup of butter and 1/4 cup of vegetrable oil over low heat in a 4 qt. sauce pan. When butter is melted add 2/3 cups all purpose flour to sauce pan at once. Stir with a wire whisk until it forms a paste.
5. Add the 2 cups of reserved cooking broth to sauce pan. Stir with a wire whisk until smooth. Simmer for 15 minutes stirring frequently.
6. Meanwhile, heat 2 tbsp. of vegetable oil in skillet. When oil is very hot add washed, sliced mushrooms to skillet. Always wash mushrooms in water with 5% white vinegar added immediately before cooking them to prevent the mushrooms from turning black. Do not let the mushrooms soak. Add the juice of 1/2 lemon to skillet. Saute over high heat stirring frequently until all the moisture is evaporated.
7. Mix and beat slightly the heavy cream, grated parmesan cheese, egg yolk and remaining juice
from 1/2 lemon.
8. Pour above mixture into the simmering scallop sauce stirring constantly until well combined. Remove from heat (do not bring back to a boil)
9. Add cooked scallops and sauteed mushrooms to sauce. Mix well with a wooden spoon. Adjust seasoning to taste and keep warm.

Duchess potato (for border)--optional
2 cups mashed potatoes
1 eacg yolk from 1 egg
1 tbsp. butter or magarine-melted

Procedure:
1. Mix mashed potatoes, egg yolk and melted butter together well. Place mixutre in pastry bag with fluted tip.

Service:
1. Divide scallop mixture into 8 scallop shells or individual oven proof
casseroles/ramekins.
2. Pipe a border of Duchess potato around the edge of the shells with the pastry bag
(if desired).
3. Sprinkle each shell with 1/2 tbsp. of bread crumbs. Add a dot of butter.
4. Place shells on cookie sheet
5. Broil for 2 to 3 minutes or place in a very hot (450 F) oven until the top is golden brown.
6. Place shells on plates, garnish with lemon wedges and baby trees (parsley). Serve at once.

* Note...Coquilles may be prepared ahead of time and kept refrigerated. If warming from a refrigerated state, place in 400 F oven until they are bubbling hot. Then serve at once.