COURT BOUILLON 1 small onion — sliced
1 stalk celery — sliced
1 bay leaf
3 slices lemon
1/2 cup dry white wine
1 pound sea scallops, whole — washed and dried
SAUCE 1/4 cup butter
1/4 cup onion — finely chopped
1/4 pound mushroom — sliced
1/4 cup flour, all-purpose
dash pepper 1 cup light cream
1 cup Gruyere cheese — grated
2 tablespoons dry white wine
1/2 cup court bouillon
1 tablespoon parsley — chopped
MASHED POTATOES 2 pounds white potatoes — peeled and chopped
1/4 cup butter
1/4 cup milk
salt and pepper 1 egg yolk
1/4 cup parmesan che
In medium saucepan combine ingredients for court bouillon, bring to a boil. Simmer 10 minutes add 1/2 cup wine. Add scallops, simmer 6 minutes, drain, reserve liquid. Prepare sauce. Saute onions and mushrooms in 1/2 cup butter until tender. Remove from heat, stir in flour and pepper blend well. Gradually stir in cream, bring just to boil stirring constantly. Reduce heat and simmer until thick 4-5 minutes. Add gruyere cheese stir until melted. Remove from heat stir in wine and 1/2 cup court bouillon and parsley. Add scallopps mix well. Divide into 6 scallop shells. Prepare mashed potatoes with egg yolk. Pipe around scallop shells with pastry bag and star tip.. Sprinkle with parmesan cheese. Place shells on cookis sheet. Broil 4″ from heat until golden brown and heated through, 2-3 minutes.