COQUILLES ST. JACUES BAUMANIÉRE Two recipes

• [FONT=&quot]Combine wine, salt, pepper, bay leaf and shallots in a stainless steel or enameled saucepan. Bring to a boil and simmer 5 minutes.[/FONT][FONT=&quot] [/FONT]

• [FONT=&quot]Add scallops and mushrooms and enough water to just cover scallops. Bring to boil. Cover, lower heat and simmer 5 minutes. Remove scallops and mushrooms and set aside.[/FONT][FONT=&quot] [/FONT]

• [FONT=&quot]Boil liquid down rapidly until it is reduced to 1 cup. Remove bay leaf.[/FONT][FONT=&quot] [/FONT]

• [FONT=&quot]Melt 3 tablespoons butter in saucepan. Stir in flour. Remove from heat and slowly stir in the scallop liquid and the milk. Return to heat and cook, stirring constantly, until mixture boils and is smooth and thickened.[/FONT][FONT=&quot] [/FONT]

• [FONT=&quot]Beat together egg yolks and cream. Beat some of the hot sauce into egg yolks. Return to mixture in saucepan and cook over low heat, stirring constantly, for 1 minute. Season to taste with salt and pepper.[/FONT][FONT=&quot] [/FONT]

• [FONT=&quot]Cut scallops into small pieces. Fold into sauce with mushrooms. Butter scallop shells or small individual casseroles. Fill shells with scallop mixture. Sprinkle cheese over top of shells. Dot tops with 1 tablespoon of butter.[/FONT][FONT=&quot] [/FONT]

• [FONT=&quot]Preheat broiler.[/FONT][FONT=&quot] [/FONT]

• [FONT=&quot]Place on broiler rack and broil about 7 inches from source of heat until sauce is bubbly and the top is lightly browned.[/FONT]

----------------------------------------------------------------------------------

COQUILLES ST. JACUES BAUMANIÉRE (Scallops in Cream Sauce)

From: A Treasury of Great Recipes by Mary and Vincent Price "1965"
SERVES 4
Of all the recipes for seafood served in scallop shells, this is one of the most delicious-and simple and quick to make into the bargain. We like the fact that the coquilles can be prepared in advance and need only be heated in the oven at the last minute.
SCALLOPS
SHALLOTS
SALT, WHITE PEPPER
DRY VERMOUTH
CREAM FLOUR
BUTTER
PARSLEY
___________________________________________________________________
SCALLOPS
Wash 1½ pounds scallops. If these are large sea scallops, cut them into quarters. Put in saucepan with: 1 Tablespoon chopped shallots, ¼ teaspoon salt, dash white pepper, and ½ cup dry vermouth. Bring liquid to boil, cover saucepan, and simmer over low heat for 2 minutes only. Remove scallop with slotted spoon, and divide into 4 scallop shells. Cook liquid remaining in saucepan over high heat until reduced to half.



SAUCE
1. Add to reduced liquid: 1 cup cream. Boil rapidly until cream is reduced and sauce is the consistency of syrup.
2. Combine: 1 tablespoon flour and 4 tablespoons soft butter. Reduce heat and gradually stir in butter bit by bit.


PRESENTATION
Pour the sauce over the scallops, sprinkle with minced parsley, and heat in the very hot oven for 5 minutes.
---------------------------------------------------------------------------------------------------------
I'm not sure if I will be allowed to post these recipes but I will give it a try. The reason is they are from out of print books. Both are hard to find... one "A Treasury of Great Recipes by Mary and Vincent Price" and the other "Woman's DAY FAMOUS FRENCH COOKERY"