Coquille David

From Enjoy! - More recipes from the Best of Bridge

1 lb.		Scallops
1/2 lb.		Fresh mushrooms, sliced
1 cup		Dry white wine or...
3/4 cup 	Dry vermouth
1/2 tsp.	Salt
4		Peppercorns
2 slices	Onion
1		Bay leaf
1/4 tsp.	Thyme

Sauce

3 Tbsp.		Butter
4 Tbsp.		Flour
3/4 cup		Milk
2		Egg yolks
1/2 cup 	Whipping cream
		Pinch of cayenne
		Salt to taste
2 Tbsp.		Dry sherry or brandy
1/2 cup		Swiss cheese, grated


Rinse scallops in cold water. Combine scallops and mushrooms in a saucepan with next six 
ingredients and enough water to barely cover. Bring to a boil, cover and simmer gently for 
5 minutes.Remove scallops and mushrooms. Strain liquid and boil rapidly until reduced to 
1 cup. Cut scallops into small pieces.
Sauce - In a double boiler, melt butter and stir in the flour. Slowly add hot scallop liquid and 
milk, stirring constantly, until thick. Mix egg yolks and cream together, add some of the hot sauce 
and return all to the saucepan. Cook over low heat for approximately 5 minutes. Season to taste with 
cayenne and salt. Fold in sherry, mushrooms and scallops. Spoon into buttered scallop shells (for appetizers), 
or ramikins (onion soup bowls) for main course. Sprinkle with swiss cheese. Bake at 375 until light brown 
and bubbly - about 15 minutes. 

Note - 1/2 cup buttered bread crumbs may be sprinkled over the cheese before baking if desired. 
This may be made ahead and refrigerated before baking.

Serves 6 as an appetizer, 4 as a main course.

Pat