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2. Poach the scallops in white wine. Prepare the sauce Mornay. Line a shallow oval baking dish with a border of Duchess potatoes piped through a pastry tube. Alternate scallops and mushroom caps that have been sautéed in butter for 6 minutes. Correct the seasoning and cover the scallops and mushrooms with the sauce Mornay. Sprinkle with crumbs and grated Parmesan and Gruyère. Bake at 450° for 10 minutes or until nicely browned.

SCALLOPS DUXELLES

2 pounds scallops

2 cups white wine

Salt

Freshly ground black pepper

1 onion, finely chopped

1 pound mushrooms, finely chopped

9 tablespoons butter

4 tablespoons flour

1/2 cup tomato sauce

1 cup bouillon from the scallops

Buttered crumbs

Poach the scallops for 6 minutes in white wine to cover. Salt and pepper to taste. Drain and save the bouillon. Sauté the onion and half the mushrooms in 6 tablespoons of the butter until they cook down thoroughly and are almost a paste. Add a little of the wine bouillon if necessary. Spread the bottom of shells or ramekins with this mixture.

Melt the remaining 3 tablespoons of butter in a small skillet and add the rest of the mushrooms. Cook for 3 minutes, add the flour, and mix well. Add the tomato sauce and bouillon and stir until the sauce is well blended and thickened. If it does not thicken enough add a little beurre manié (page 475). Correct the seasoning. Cover the mushroom paste in the ramekins with scallops and top with the sauce. Sprinkle with crumbs and brown quickly in a very hot oven — 500° — or under the broiler.

VARIATION

Use part scallops and part shrimp, mussels, or clams. I like this dish made with a third scallops, a third shrimp, and a third oysters for a change. Poach the shrimp and scallops in white wine and add the oysters to the sauce at the last minute.

COQUILLES ST. JACQUES MONTEIL

11/2 pounds bay scallops

7 tablespoons butter

6 shallots or green onions, chopped

Bouquet garni (parsley, onion, celery leaves, thyme, bay leaf)

11/2 cups white wine

12 mushrooms, finely chopped

1/3 cup water

Juice of 1 lemon

1/2 teaspon salt

1/4 teaspoon freshly ground black pepper

2 or 3 tablespoons flour

4 egg yolks

1 cup heavy cream

Grated Parmesan cheese

Bread crumbs

Wash the scallops and place in a saucepan with 2 tablespoons of the butter, the shallots, and the bouquet garni. Barely cover with white wine and simmer for about 4 to 6 minutes until the scallops are done. Drain and save the cooking liquid. When the scallops are cool enough to handle, cut them into small pieces.

Melt 2 more tablespoons of butter and add the mushrooms. Add the water, lemon juice, salt, and pepper. Let this cook for about 5 or 6 minutes over low heat. Drain the mushrooms and save the liquid.

Prepare a beurre manié with the remaining 3 tablespoons butter and the flour. Add the combined cooking liquids from the scallops and mushrooms and stir over a medium flame until thickened. Correct the seasoning. Add the scallops and let them heat in the sauce. Cool slightly. Combine the egg yolks and cream and stir into the mixture. Continue stirring over a low flame until it is well thickened, but take care that the mixture does not boil. Add the mushrooms. The sauce will be quite thick — stiff enough to be heaped into shells or individual casseroles. Sprinkle with bread crumbs and grated Parmesan cheese and glaze under the broiler.

VARIATION

You may use half scallops and half some other seafood.

SCALLOPS AND BACON EN BROCHETTE

Intertwine scallops and rashers of bacon on skewers. Put the bacon on first, then a scallop, then bacon, then a scallop, and so on. Brush the scallops well with butter, salt and pepper them, and broil until they are delicately browned and the bacon is cooked. Serve with lemon wedges.

Cold Cooked Scallops

SCALLOPS IN MAYONNAISE

2 pounds scallops

White wine

Bouquet garni (onion, parsley, thyme)

Lettuce

Potato salad

Mayonnaise

Capers

Poach the scallops in white wine with the bouquet garni. Drain and let them