Coquilles Saint-Jacques
Melt 1 tablespoon butter in a saucepan, blend in 1 teaspoon chopped shallots, and add 5 ounces white wine. Add I pound of scallops, bring to a boil, and let them stand where they will keep hot but not boil for 5 minutes. Remove the scallops. Reduce the liquid to one half the original quantity and combine with 1 cup Mornay sauce. Add 1 teaspoon each chopped parsley and chopped chives. Correct the seasoning with salt and a little freshly ground pepper.
Reserve 1/4 cup of the sauce and fold in 2 tablespoons whipped cream. Combine the scallops with the remaining sauce and put them in scallop shells, cover the tops with the sauce containing the whipped cream, and sprinkle with a little grated Parmesan cheese. Glaze under the broiler.
For curried scallops or creamed scallops with mushrooms, prepare the scallops as for coquille Saint-Jacques. After reducing the liquid, combine it with curry or mushroom cream sauce and serve sprinkled with parsley.
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