Coquilles St. Jacques - Adapted from Julia Child

The classic recipe is not served with rice, but it works well with the sauce. We used 7 scallops ( 1/2 pound), placing them in a sauce pan with some diced shallot and 1/2 pound of sliced mushrooms and a bay leaf. Add 1C white wine and enough water to barely cover them. Simmer gently for 5 min. then remove the scallops and mushrooms and set aside. Heat the liquid to boiling and reduce to 1C. In another sauce pan melt 3T butter and add 4T flour to make a roux. Add the reduced cooking liquid, stirring continuously. When it has reached the boil, cook for 1 min. Then slowly add 3/4C milk and return to the boil then remove from the heat. While the mixture cools, add 2 egg yolks to 1/2C whipping cream and whisk together. Drizzle the hot liquid into the eggs slowly so the eggs do not scramble. Return this mixture to the stove and heat to the boil. Arrange the scallops and muchrooms in a baking dish and cover with the liquid. Sprinkle on some grated swiss cheese and place under the broiler until nicely browned.
We served the scallops with a green salad and a dry white wine like those mentioned previously.