Title: Coquille St. Jacques
Categories: Seafood
Yield: 6 Servings

6 tb Butter
3 tb Flour
1 ts Salt
1/8 ts White pepper
2 c Light cream
1/2 lb Scallops; sliced
1/4 c Finely chopped onion
1/2 c Sliced mushrooms
1/2 lb Shrimp; cooked & cleaned
1/4 lb White crab meat
2 tb Madiera wine
3 ts Bread crumbs

In double boiler melt 4 tbs butter; blend in flour, salt & pepper. Over
direct heat gradually add cream, stirring constantly to boiling point.
Return to double boiler & cook 5 minutes more. Melt remaining butter in
skillet; add scallops & onions & saute. Remove scallops & onions. Add
mushrooms & saute 3 minutes. Combine sauce, scallops, mushrooms, shrimp,
crab & wine. Mix lightly & taste for seasonings. Spoon into 6 scallops
shells or ramekins & sprinkle with bread crumbs. Bake in 400 oven for 10
minutes or until delicately browned. Serve at once. Yields 6 servings.

MARY ANN WHALEY

From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.