Coquilles Saint-Jacques

Total time: 30 minutes
     If you are getting scallops in their shells, the shells make a lovely presentation.  I love scallops but do not like the coral.  Remove it or not as suits you.  Be careful not to overcook the scallops.  This used to be very decadent ... I made it recently and trimmed back the fat a bit.  Still...  I only do it once a year.

 Ingredients:

• 12oz (360gr) sea scallops
• 2/3 cup (5oz, 150ml) white wine
• 2/3 cup (5oz, 150ml) chicken stock
• 1 bay leaf
• 3oz (90gr) mushrooms
• 2 shallots
• 2 tbs butter
• 1 tbs flour
• 1/3 cup (3oz, 90ml) crème fraiche, cream, or Greek yogurt
• 1/2 cup (2oz, 60ml) shredded Gruyère cheese
• 1/4 cup bread crumbs

 Instructions:

• Bring white wine, chicken stock and bay leaf to boil in large skillet. 
• Add scallops and cook until just opaque, about 5 minutes.
• Remove and put into two individual baking dishes (scallop shells?) or 1 larger baking dish. 
• Boil cooking liquid until reduced by half.  Remove bay leaf. 
• Mince shallot and slice mushrooms.
• Melt 1 tbs butter in medium skillet over medium heat.  Add shallots and sauté 5 minutes.
• Add mushrooms and sauté until golden, about 8 minutes more.
• Add shallots and mushrooms to scallops, dividing evenly.
• Melt remaining 1 tbs butter in saucepan.
• When hot add flour and cook, stirring, for 1 minute.
• Reduce heat to low and slowly add in reduced cooking liquid, stirring constantly until thickened.
• Add crème fraiche and heat through.
• Pour sauce over scallop/mushrooms in baking dish(es).
• Sprinkle with bread crumbs and cheese. 
• Bake in 375F (190C) oven for 15 minutes, until hot and bubbly.  Serve.