Coquilles Saint-Jacques

Instructions

1. Prepare the scallops
   Rinse scallops under cold water and pat dry with paper towels. Make sure the small side muscle is removed from each scallop (it's tougher than the rest of the scallop).
2. Poach the scallops
   In a large skillet, combine the white wine, seafood stock, and bay leaf. Bring to a simmer over medium heat. Add the scallops and poach gently for about 2-3 minutes until just opaque. Remove scallops with a slotted spoon and set aside. Strain and reserve the poaching liquid.
3. Prepare the mushroom mixture
   In the same skillet, melt 2 tablespoons of butter over medium heat. Add the shallots and cook until translucent, about 2 minutes. Add the mushrooms and cook until they release their moisture and it evaporates, about 5-7 minutes. Season with salt and white pepper.
4. Make the sauce
   Add the remaining tablespoon of butter to the mushroom mixture. Sprinkle the flour over the mushrooms and stir constantly for 1-2 minutes. Gradually whisk in 1 cup of the reserved poaching liquid. Bring to a simmer and cook until thickened, about 3-4 minutes. Stir in the heavy cream and lemon juice. Simmer for another 2 minutes.
5. Combine with scallops
   Slice the scallops horizontally into rounds if they're large, or leave whole if small. Fold the scallops and chopped parsley into the sauce. Taste and adjust seasoning if needed.
6. Assemble and bake
   Preheat broiler. Divide the mixture among 4 individual gratin dishes or scallop shells. In a small bowl, mix the grated Gruyère with the breadcrumbs. Sprinkle this mixture evenly over each dish.
7. Broil and serve
   Place dishes under the broiler for 3-4 minutes, until the top is golden brown and bubbling. Watch carefully to prevent burning. Serve immediately, garnished with additional fresh parsley if desired.