Scallops Parisian Style – Coquilles St. Jacqs Parisien

Preparation – Make a court bouillon with the shallots, white wine, fish stock, parsley stems, celery and bay leaf seasoning – Make 20 min. and strain – Boil the court bouillon strongly – Prepare the mushrooms (ready to cook, e.g. peel, remove woody parts and dirt) and halve or possibly quarter each according to size. Preparation – Poach the scallops and mushrooms in the court bouillon – Remove and drain well – Make a roux with butter and flour – Fill up with the boiled court bouillon and make a velout, make a velout – Mix cream and egg yolk and bind the velout, with the liaison – Add juice of a lemon and season – Fill coquilles shells with the mussel and mushroom mixture – Garnish with the sauce and sprinkle with grated Gruyère – Gratinate under the salamander Recipe By : Danny Stocker, Mr-Freudenberg, Berne Switzerland

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