Coquilles Saint-Jacques

Bring the white wine and bouquet garni to a boil.

Add fresh scallops, washed and drained.

Salt to taste and simmer for 10 minutes or until scallops are tender.

Drain them, reserving the broth, and cut into fine pieces.

Clean and chop mushrooms.

Place in saucepan with shallots (or onion), parsley, 2 tablespoons butter, lemon juice and water.

Cover the pan and simmer for 10 minutes.

Strain and add the liquid to the wine broth.

Melt 4 tablespoons butter in a saucepan; add flour and stir until well blended.

Gradually add the combined hot liquid from the scallops and the mushrooms and cook, stirring constantly, until the sauce is thickened and smooth.

Remove the sauce from the fire and stir in egg yolks, beaten with heavy cream and a little of the hot sauce.

Correct the seasoning and finally stir in the scallops, shallots and mushrooms.

Fill scallop shells or ramekins with the mixture, piling them high.

In the center, dust with bread crumbs, dot with butter and brown in a hot oven or under the broiler flame.

(Can freeze in containers.)