Scallop Shell Casserole (Coquille Saint-Jacques)

Name: Scallop Shell Casserole
Yield: 6
Ingredients: 1 cup of water; 1 cup of milk; 1 cup of white wine; 1/2 cup of Gruyère cheese; 1/4 cup of heavy cream; 3 tablespoons of butter; 3 tablespoons of all-purpose flour; 2 tablespoons of chopped green scallions; 1/2 teaspoon of salt; 500g of scallops; 250g of fresh mushrooms; 2 eggs; 1 sprig of rosemary; Black pepper to taste; Accompaniments; 6 scallop shells buttered with butter

1
1 cup of water
2
1 cup of milk
3
1 cup of white wine
4
1/2 cup of Gruyère cheese
5
1/4 cup of heavy cream
6
3 tablespoons of butter
7
3 tablespoons of all-purpose flour
8
2 tablespoons of chopped green scallions
9
1/2 teaspoon of salt
10
500g of scallops
11
250g of fresh mushrooms
12
2 eggs
13
1 sprig of rosemary
14
Black pepper to taste
15
Accompaniments
16
6 scallop shells buttered with butter

Ingredients

1
1 cup of water
2
1 cup of milk
3
1 cup of white wine
4
1/2 cup of Gruyère cheese
5
1/4 cup of heavy cream
6
3 tablespoons of butter
7
3 tablespoons of all-purpose flour
8
2 tablespoons of chopped green scallions
9
1/2 teaspoon of salt
10
500g of scallops
11
250g of fresh mushrooms
12
2 eggs
13
1 sprig of rosemary
14
Black pepper to taste
15
Accompaniments
16
6 scallop shells buttered with butter

Directions

1
Cook the scallions with wine, salt, and rosemary for 5 minutes
2
Add the scallops, mushrooms, and water
3
Cover and cook for another 5 minutes
4
Remove the scallops and mushrooms
5
Let the liquid reduce to 1 cup without covering, until it thickens. Reserve
6
In another pan, melt the butter, add the flour, and mix well
7
Add the cooking liquid and milk
8
Cook for an additional minute
9
Mix in the eggs with heavy cream and black pepper, and add to the hot sauce, mixing well
10
Heat again without stopping, until it thickens
11
Add the cheese
12
Mix two-thirds of the sauce with the scallops
13
Place in shells
14
Cover with remaining sauce and sprinkle with a bit more cheese
15
Bake in the oven to lightly brown and serve.