Coquilles St. Jacques

By Addie

Ingredients

• Cream Sauce:
• 1-1/2 lbs. shrimp
• 1-1/2 lbs. scallops
• 8 shells (oyster)
• 1/2 lb fresh mushrooms (sliced)
• 1/2 teaspoon flavored bread crumbs
• 6 tbsp. butter
• 8 tablespoons flour
• 1/2 teaspoon salt
• 1 cup milk
• 1 cup heavy cream
• A dash of white pepper
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Preparation

Step 1

Boil water and throw in shrimp till they turn pink.
Turn off heat, cover and let sit for 20 minutes in the hot water.

Pour half the cream over the scallops and let them soak.

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SAUCE:

In a sauce pan, mix butter and flour on low heat until melted. Stir in salt and a dash of white pepper. Add milk and cream. Stir in drained cream from the scallops. Cook low flame till thick, stirring.

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Cut scallops and to shrimp in pieces. Put pieces in skillet and saute until a lightly browned and then add 1/2 lb fresh mushrooms (sliced.) When mushrooms are softened, mix together with scallops, shrimp, and sauce.

Spoon into the oyster shells. Add a half teaspoon of flavored breadcrumbs or 1 tbsp of Hollandaise sauce

The filled shells may be frozen at this time, or baked.
If freezing, when you want to bake them, defrost first.
Then broil on med-low under broiler until the sauce is hot and bubbling and then - IT'S READY!