Coquilles St. Jacque

Directions

In medium saucepan combine ingredients for court bouillon, bring to a boil.

Simmer 10 minutes add ½ cup wine.

Add scallops, simmer 6 minutes, drain, reserve liquid.

Prepare sauce.

Sauté onions and mushrooms in ½ cup butter until tender.

Remove from heat, stir in flour and pepper blend well.

Gradually stir in cream, bring just to boil stirring constantly.

Reduce heat and simmer until thick 4 to 5 minutes.

Add gruyere cheese stir until melted.

Remove from heat stir in wine and ½ cup court bouillon and parsley.

Add scallopps mix well.

Divide into 6 scallop shells.

Prepare mashed potatoes with egg yolk.

Pipe around scallop shells with pastry bag and star tip.

Sprinkle with parmesan cheese.

Place shells on cookis sheet.

Broil 4 inches from heat until golden brown and heated through, 2 to 3 minutes.