Rich and Creamy Coquilles St. Jacques
Family Tested & Approved
mushrooms, halved or sliced depending upon size
With 1 tablespoon butter, lightly grease deep pan. Add scallops, mushrooms, shallot, chives, fennel, vermouth, water, lemon juice, salt and pepper. Cover with waxed paper and bring to boil.
When boiling, remove pan from heat. Let stand 3 to 4 minutes. Use slotted spoon and remove scallops; set aside. Replace pan over high heat and boil 3 to 4 minutes.
Heat remaining butter in saucepan. Add flour and cook 2 minutes over low heat; stir constantly.
Pour cooking liquid into saucepan containing flour; incorporate with whisk. Add cream and mix well; continue cooking 3 to 4 minutes.
Replace scallops in sauce and correct seasoning. Mix well and sprinkle with lemon juice to taste.