50+ Friends Club Cookbook
Fish and Seafood

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Coquilles St-Jacques

From the Kitchen of:  Louise Gagnon, Gatineau, Quebec, Canada

1	tsp	Lemon juice
1/2	tsp	Salt
2	lb	Scallops
4	tbsp	Butter
1/4	C	Chopped onions
1/4	lb	Mushrooms
1/3	C	Flour
	dash	Pepper
1	C	Light cream
1/2	C	Milk
1	C	Grated cheese (gruyere)
1/2	C	Dry white wine
1	tbsp	Chopped parsley

• In medium saucepan, combine 1 cup water, 1 tsp. lemon juice and salt. Bring to boil.
• Add scallops. Simmer covered 6 minutes, or until tender. Drain on paper towels.
• In 4 tbsp hot butter, saute onions and mushrooms until tender for about 5 minutes. Remove from heat.
• Stir in flour and pepper until well blended. Gradually stir in cream and milk. Bring to boiling, stirring constantly. Reduce heat and simmer, stirring frequently until quite thick for 4 to 5 minutes.
• Add cheese and stir until melted. Remove from heat.
• Carefully stir in wine, lemon juice and parsely. Add scallops.
• Turn into 8 scallop shells or casserole.
• Mix bread crumbs and melted butter and sprinkle over scallops.
• Place shells on cookie sheet. Broil 4 inches from heat until golden brown, for about 2 or 3 minutes.

  Around the shells, it is a good idea to place a heap of mashed potatoes with a cake decorating tool in order to be able to pour more of the mixture into the shells.