Coquilles Saint-Jacques (Sauteed Scallops in white wine sauce)

This is a new gourmet recipe you might like to try. It's very rich and yummy! I recommend reading the recipe through first and familiarizing yourself with the directions.  It takes a bit of concentration and having the ingredients measured, chopped and prepared ahead help to make things go more smoothly.

Mushrooms, scallions, parsley being sauteed in butter and white wine:

Egg yolks being tempered in the white wine sauce:

My plated meal:

The Recipe, taken from my precious Fanny Farmer cookbook:

1 1/2 pounds scallops
6 Tablespoons butter
1/4 cup finely chopped scallions
2 Tablespoons minced parsley
1/4 pound mushrooms, chopped
1 cup dry white wine
Pince of cayenne pepper
2 Tablespoons flour
1 cup heavy cream (I used half and half)
2 egg yolks, lightly beaten
salt
1/2 cup freshly grated parmesan cheese

~Butter a baking dish. (9x11)
~Rinse the scallops, pat dry and cut in half.
~Melt 4 Tablespoons of the butter in a large skillet
~Add the scallions, mushrooms and parsley
~Stir over medium heat for 3-4 minutes, until the mushrooms have darkened and softened
~Add the scallops, wine and cayenne, and simmer covered for 3 minutes.
~Drain and set aside, RESERVING LIQUID!!
~Melt the remaining 2 Tablespoons of butter in the same skillet
~Stir in the flour to make a roux
~Slowly add the reserved liquid and heavy cream or half and half
~Cook until the sauce is thick
~Beat 2 Tablespoons of white wine sauce into the egg yolks, then stir the yolk-sauce mixture back into the sauce.
~Stir and cook until smooth and creamy. Add salt to taste.

Put reserved scallop-mushrooms into the buttered baking dish. Pour the white wine sauce over all and sprinkle on the shredded parmesan cheese. Slip under the broiler just long enough to lightly brown the cheese.

Very good!  This tasted like something you would order at a fancy restaurant! (without the price tag!)