Coquille St. Jacque, Steamed Asparagus and Green Salad - Adapted from Julia Child

Coquille St. Jacque is a classic creamed scallop dish, topped with grated swiss cheese. Mix 1C dry white wine, a bay leaf and 3T chopped scallions in a sauce pan and bring to a boil. Add 4 large scallops (serving for 2) and 1/2 lb. sliced mushrooms, cover and cool at a low simmer for 5 min. Remove the scallops and mushrooms and set aside while you reduce the liquid back to 1C. While it is reducing, prepare a roux by melting 3T butter in a pan and adding 4T flour and stirring until it is smooth and bubbley. In addition, beat 2 egg yolks in 1/2C cream and set aside. When the liquid is reduced, add it slowly to the roux, stirring until it returns to the boil and thickens. When it is thick, very slowly stir it into the egg cream mix being careful to do it slowly so the eggs don't scramble. Slice the scallops in thirds horizonally and place them along with the mushrooms in an oven proof dish. Pour the sauce over them and top with 1/2C grated swiss cheese. Heat in a 350 degree oven until bubbley, about 20 min. Finish the dish under the broiler to brown the cheese. A very rich dish that goes well with a plain steamed vegetable and salad.