Coquilles St. Jacques

Don't remember where I got this recipe but it's good.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4  tablespoons butter
• 1  lb scallops
• 1⁄4 lb mushroom, diced
• 1  shallot, chopped
• 1  tablespoon chives
• 2  tablespoons vermouth
• 1 1⁄2 cups cold water
• 3  tablespoons flour
• 1⁄2 cup heavy cream
• 1  pinch fennel
• 1  drop lemon juice
•  salt and pepper

Directions

1. With 1 tablespoon butter, lightly grease deep pan. Add scallops, mushrooms, shallot, chives, fennel, vermouth, water, lemon juice, salt and pepper. Cover with waxed paper. Bring to boil.
2. When boiling, remove pan from heat. Let stand 3 to 4 minutes.
3. With slotted spoon, remove scallops. Set aside.
4. Replace pan over high heat. Boil 3 to 4 minutes.
5. Heat remaining butter in saucepan. Add flour. Cook 2 minutes on low heat. Stir constantly.
6. Pour cooking liquid into flour mixture. Whisk inches Add cream. Mix well. Cook 3 to 4 minutes. Replace scallops. Mix well. Sprinkle with lemon juice. Serve immediately.