In spite of the instructions given
in nearly every cookery book, my
own belief is that scallops should
not be served in their shells; they
tend to dry up when baked in the
oven, and however well cooked are
inevitably reminiscent of the
unpleasant imitations served in
bad restaurants – usually flaked
cod with a crust of heavy mashed
potato.
COQUILLES SAINT JACQUES À LA CRÈME
(sufficient for 2 people)
4 scallops, ¼ lb mushrooms, 1
teaspoon tomato purée, 2 egg yolks, 2
tablespoons sherry, 1 large cup cream,
2 oz butter, salt, pepper, lemon juice,