Coquilles St. Jacques

1 3/4 c. water

3/4 c. dry wine

1/2 sweet onion, diced

2 sprigs parsley

2 bay leaves

2 sprigs thyme 

juice of 1/4 lemon

1 lb scallops

8 oz. mushrooms, sliced

6 T. butter

4 T. flour

1/2 c. heavy cream

salt and pepper to taste

panko bread crumbs

shredded gruyere cheese


Place the water, wine, parsley, bay leaves and thyme in a large saucepan over high heat and bring to a boil. Reduce the heat to low, add scallops, cover and simmer just until cooked through, about 5 minutes.  Remove the scallops with a slotted spoon and set aside.


Add the mushrooms to the poaching liquid and simmer, uncovered for 10 minutes. Remove mushrooms with slotted spoon and set aside.  Remove poaching liquid from heat and remove the parsley, thyme stems and bay leaves.  Set aside.


Melt the butter in a medium saucepan.  Whisk in the flour and allow it to cook but not darken.  Over low heat whisk in the reserved poaching liquid until smooth.  Add the heavy cream and continue to simmer and stir until thick and creamy.  Season with salt and pepper to taste.  Cut the scallops into 1/2" thick slices and add to the sauce along with the mushrooms.  Stir gently to combine.


Divide the mixture between 6 ramekins or scallop shells, filling almost to the top.  Sprinkle lightly with the bread crumbs and cheese.  (can be covered with plastic wrap and refrigerated at this point until ready to serve)  Place under the broiler and cook until the mixture bubbles, the cheese melts and the top is golden brown.