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COQUILLES ST. JACQUES, MORNAY 
20 oz. scallops
2 oz. butter
6 tbsp. lemon juice

Saute scallops in 2 oz. butter for 1 minute, add lemon juice. Remove scallops and place in scallop shells. Keep warm. 4 oz. mushrooms 1/4 c. chopped shallots 4 oz. dry white wine

Saute sliced mushrooms and shallots in remaining 2 oz. butter, add wine and liquid from scallops. Reduce by 1/3. 4 oz. heavy cream 16 oz. med. cream sauce (mixture of flour, butter and milk) Salt and pepper to taste

Incorporate blended cream and egg yolks into hot cream sauce. Blend this sauce mixture into mushroom mixture. Season to taste. (Do not boil.)

Pour sauce over scallops. Sprinkle with cheese, brown under broiler. Serve immediately.

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