Rich And Creamy Coquilles St Jacques

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A very good version of scallops and mushrooms in wine sauce. I usually just slice the mushrooms rather than dice them - i like to taste 'bites' of mushrooms. This is from pol martin, a well-known canadian chef.

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Steps

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With 1 tablespoon butter , lightly grease deep pan.

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Add scallops , mushrooms , shallot , chives , fennel , vermouth , water , lemon juice , salt and pepper.

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Cover with waxed paper and bring to boil.

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When boiling , remove pan from heat.

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Let stand 3 to 4 minutes.

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Use slotted spoon and remove scallops.

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Set aside.

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Replace pan over high heat and boil 3 to 4 minutes.

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Heat remaining butter in saucepan.

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Add flour and cook 2 minutes over low heat.

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Stir constantly.

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Pour cooking liquid into saucepan containing flour.

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Incorporate with whisk.

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Add cream and mix well.

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Continue cooking 3 to 4 minutes.

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Ingredients

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butter, scallops, mushroom, shallot, fresh chives, dry vermouth, cold water, flour, heavy cream, fennel, lemon juice, salt and pepper