Coquilles Saint-Jacques with Parmesan Cheese in Pastry Shell

By McLean

Ingredients

• Sauce:
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 teaspoon salt
• Dash of pepper
• 1 cup milk
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon Worcestershire sauce
• Prepared baking shells
• 1 tablespoon butter
• 1 (4 oz.) can sliced mushrooms, drained
• 1 lb. fresh or frozen scallops, drained
• 1/4 cup dry vermouth
• 1/4 cup Wish-bone Onion Dressing
• 1 teaspoon chopped parsley
• 1/4 cup grated parmesan cheese

Preparation

Step 1

In a medium saucepan, melt butter and blend in flour, salt and pepper. Gradually add milk, stirring constantly until mixture is thickened. Add cheese and Worcestershire.

In large skillet, melt butter and lightly cook mushrooms. Add scallops, vermouth and dressing. Simmer for 4 to 6 minutes.

Stir in the sauce and parsley. Spoon the scallops into 6 individual baking shells and sprinkle with cheese. Broil 3 to 4 minutes or until mixture is bubbling.