Coquille St. Jacques

Ingredients:

3/4 cup of water

1/4 cup of white wine

1/2 teaspoon salt

A pinch of cayenne pepper

8 to 10 large scallops defrosted and patted dry

2 tablespoons butter

1 small onion, minced

2 tablespoons flour

1 clove of garlic minced

1 teaspoon parsley, cut finely

1 egg yolk, beaten

3/4 cup bread crumbs, buttered

Parmesan cheese

Directions:

In a non-stick skillet, combine water, wine, salt and scallops.  If scallops are very large, they may be cut in half.  Simmer scallops for five minutes.  Drain and reserve the liquid.  In the same skillet, saute onion in butter until tender.  Stir in flour and mix thoroughly.  Add reserved liquid and cook until thickened.  Add garlic and parsley, cook 5 minutes.  Now stir some of the hot sauce into beaten egg yolk.  Then stir the egg yolk mixture into sauce in pan.  Add scallops, heat gently.  Spoon mixture into deep dish pan or large glass pie pan.  Top with buttered bread crumbs and parmesan cheese.

Bake at 425 degrees for 5 to 8 minutes, until bubbly.