Coquilles St. Jacques
light cream (half&half)
Preheat oven to 375℉ (190℃).
Combine scallops with wine, mushrooms, and bay leaf in large skillet.
Bring to a boil; cover and simmer for 2 minutes.
Remove pan from heat.
Melt butter in saucepan.
Blend in flour, stirring until smooth.
Add cream; cook over medium heat, stirring constantly, until sauce thickens.
Add parsley, pepper, and sherry.
Stir scallop mixture into cream sauce.
Spoon mixture into 4 small ramekins (small baking dish es).
Cover with foil and bake for 15 minutes.
Uncover and bake for 5 minutes more, or until sauce bubbles.
Remove scallops from oven.
Sprinkle with paprika and serve.