Scallops in White Wine
Coquilles St. Jacques
(Serves 8)

This dish is traditionally served in 4" scallop shells, which you can find in specialty food shops. But a shallow casserole dish works just fine. Believe it or not, this version is lighter than many which call for heavy cream and even more butter!

 
2 lb. scallops
2 C water
1/2 C butter
2 shallots or small onion (chopped fine)
8 oz. mushrooms (sliced)
2 T fresh parsley (chopped)
1/4 C flour
3/4 C white wine
3/4 C scallop cooking liquor
2 egg yolks (well beaten)
1/2 C dry fresh breadcrumbs
2-4 T butter

Preheat oven to 400. Blanch scallops 3 minutes in 2 C boiling water. Remove scallops and reserve 3/4 C cooking liquid. Cut drained scallops in small pieces. In a large skillet, melt 1/2 C butter, add shallots or onion and sauté till soft. Add mushrooms and parsley, sautéing 4-5 minutes, till mushrooms give off their liquid. Sprinkle with flour, and stir. Gradually pour in white wine and cooking liquid, stirring constantly till it comes to a boil. Boil sauce 2 minutes and remove from heat. Let cool for 2 minutes, then add yolks and scallops. Spoon evenly into casserole or 8 scallop shells. Sprinkle with breadcrumbs and dot with butter.  Bake 10 minutes.

Tips & Glossary: French

Bouquet Garni: (boo-kay gar-nee)  bundle of  herbs tied together with string or wrapped in cheese cloth square; usually parsley, thyme, bay leaf, and peppercorns. Flavor is released during long cooking.  Remove before serving.

Chervil: (sher-vil) related to parsley but has a delicate anise flavor. Long cooking kills flavor, so add at the last minute.

Cornichon:  (kor-nee-shon) teeny-tiny pickle, served with pates & smoked meats; found in specialty food stores.

Fines Herbes: (feen-airb) mix of finely chopped herbs: parsley, chives, tarragon, & chervil. Not as strong as a bouqet garni. Buy it at most grocery stores.

Fromage: (fra-mahj) Cheese!  The French eat more than any nationality, 45 pounds per year; and the country makes more cheeses than any other country, about 400. The three great pedigreed French cheeses are:
• Brie (East of Paris)
• Camembert (Normandy)
• Roquefort (Southwest   France, from sheep’s milk)
There are also wonderful lesser-known cheeses:
• Beaufort (Rhone Alps, hard,   yellow Gruyere-type)
• Chevre (Loire Valley, soft,   goat’s milk)
• Comte (Alps region, hard,    yellow Gruyere-type)
• Emmental (Alps region,   “Swiss” cheese with holes)
• Gruyere (hard, yellow   cheese—originally French,   now most is Swiss)
• Tomme (means “cheese”;   soft, many varieties, all   from skim milk)

Herbes de Provence:  (airb-duh-pro-vonce) mix of dried herbs, usually thyme, rosemary, marjoram, basil, & bay leaf.  Can be found at most grocery stores.

Mutarde: (moo-tard), mustard. Most famous:
• Dijon ( from the town in Burgundy)
• Meaux (from Meaux, east of Paris; whole-grained; made by Pommery).

Nicoise Olive:  (nee-swaz- oh-leev) small, purplish-black olive with a mellow, nutty flavor; used primarily in Salade Nicoise. The Picholine variety is a green, medium-sized olive with a light, nutty flavor.

Roux: (roo) paste-like mix of melted butter and flour, into which liquid is gradually added.  The basis of every classic French sauce. 
Basic Roux: 1 part butter to 1 part flour.  Melt butter and add flour, stirring vigorously, till it becomes a paste-like consistency. At this point, add slowly whatever liquid your recipe calls for.