Jon: Perhaps this is what you are looking for. It is a rather famous dish so you might find many versions based on this recipe. Be careful not to overcook the scallops or they will be chewy. Enjoy!

COQUILLE ST-JACQUES
RECIPE BY: BON APPETIT!
SERVING SIZE: 4
PREPARATION TIME: 1 hour

1 pound scallops raw
2 dry shallots finely chopped
4 ounces dry white wine
4 ounces water
salt, freshly ground white pepper
1 cup hot white sauce
2 tablespoons 15% cream
1/4 cup gruyere cheese grated

Preheat the oven to Broil.

In a sauté pan, combine the scallops, shallots, white wine, water, salt and pepper to taste and cover with buttered foil or wax paper.

Gently press the paper down with your fingertips so that the paper touches the surface of the ingredients.

Bring the liquid to a boil high heat.

Reduce the heat to medium and simmer the scallops for 5 minutes.

Remove the scallops from the liquid and put them aside in a heated platter.

Reduce the remaining liquid in the sauté pan by two-thirds over high heat.

Reduce the heat to medium, blend in the white sauce, season with salt, pepper and cayenne pepper; simmer, uncovered, for 8 to 10 minutes.

Add the scallops and the cream to the sauce; pour the mixture into four coquille St-Jacques shells.

Sprinkle each coquille with the grated cheese; bake 6 to 8-inches away from the upper broiling element, for 8 to 10 minutes.