Coquilles St. Jacques
INGREDIENTS
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1 pound bay scallops
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1 small onion, sliced
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1/2 lemon, sliced
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1 bay leaf
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1/2 cup dry white wine
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1/2 cup water
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3 tablespoons unsalted butter
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2 tablespoons minced shallots
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1/2 teaspoon minced garlic
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6 ounces baby chanterelle mushrooms, stems trimmed and wiped clean
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2 tablespoons all-purpose flour
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1/2 cup milk
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1 teaspoon fresh lemon juice
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1/2 teaspoon salt
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1/4 teaspoon ground white pepper
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Pinch cayenne
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2 tablespoons minced parsley
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2 tablespoons minced green onions
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1/2 cup heavy cream
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1/2 cup shredded Gruyere
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1/2 cup fine dry bread crumbs
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1 tablespoon melted butter
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1 teaspoon Essence, recipe follows
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1/4 cup grated Parmesan
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2 1/2 tablespoons paprika
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2 tablespoons salt
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2 tablespoons garlic powder
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1 tablespoon black pepper
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1 tablespoon onion powder
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1 tablespoon cayenne pepper
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1 tablespoon dried leaf oregano
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1 tablespoon dried thyme
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