Ingredients

1/4 cup coarse fresh bread crumbs from a baguette

1/4 cup finely grated Parmigiano-Reggiano (1/2 ounce)

1 1/4 cups dry white wine

1 cup water

1/2 small onion, sliced

1/2 Turkish or 1/4 California bay leaf

1/2 teaspoon salt

1/4 teaspoon black pepper

1 lb sea scallops, tough muscle removed from side of each if necessary and scallops cut into 3/4-inch pieces

1/2 lb small mushrooms, halved lengthwise, then thinly sliced lengthwise

3/4 stick (6 tablespoons) unsalted butter

1/2 cup heavy cream

1 large egg yolk

1 tablespoon all-purpose flour

8 cups kosher salt to stabilize scallop shells (if using)

1 1/2 tablespoons minced fresh flat-leaf parsley

• Special equipment: 16 (2 1/2-inch) scallop shells* or 8 (2-oz) ramekins

Description

Coquilles St.-Jacques Active Time: 30 Min Start To Finish: 1 Hr

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