Seafood: Belgian Coquilles Saint-Jacques

In France, there is a type of scallop called coquille Saint-Jacques and a well-known dish, made with the mollusks in a rich cream sauce, has been given the same name. This Belgian version includes champagne.

1 cup dry champagne

2 tablespoons minced shallots or green onions.

3 sprigs parsley.

One-eigth teaspoon dried thyme.

Salt, freshly ground pepper to taste.

1 pound sea scallops, washed and diced.

4 teaspoons butter.

Juice of 1 lemon.

Half pound fresh mushrooms, cleaned and sliced.

Freshly grated nutmeg.

2 teaspoons flour.

1 cup heavy cream

One-third cup buttered bread crumbs.

2 tablespoons grated Parmesan cheese.

 

Combine the champagne, shallots, parsley, thyme, salt, and pepper in a saucepan and bring to a boil. Add the scallops and lower the heat. Cook slowly, covered, until the scallops are tender, about 5 minutes. Remove from the stove and spoon out the scallops. Strain the liquid and set aside.

Melt 2 tablespoons of butter in a skillet. Add lemon juice and mushrooms and saute for 4 minutes. Season with nutmeg, salt, and pepper. Remove from the heat and spoon out the mushrooms, adding to the scallops. Add the drippings to the champagne broth and bring to a rapid boil. Cook until the liquid is reduced to 1 cup.

Melt 2 tablespoons of butter in a saucepan. Stir in the flour and cook 1 minute. Pour in the reduced liquid and cook slowly, stirring until it is thick and smooth sauce. Add the cream and bring to a boil. Remove at once from the heat. Add the scallops and mushrooms. Spoon into six individual shells (coquilless) or ramekins. Sprinkle with the buttered crumbs and crated cheese. Put under  the broiler and leave about 5 minutes, or untilbubbly and golden on top.