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Coquilles St. Jacques - Two Ways

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Member since 2006

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1/4 c. melted butter
1/4 c. flour
1/2 tsp. prepared mustard
1 tsp. salt
Dash of pepper
1 c. milk and juice from sauted mushrooms/onions
1 tsp. Worcestershire sauce
dash lemon or lime
1/2 c. grated Parmesan cheese
+ shredded gruyere, swiss, on top
1 tsp. minced shallots or onion
lots of sliced mushrooms
2 tbsp. butter
Scallops, cut in small pieces
optional: 1 lb. shrimp, clean, cooked and halved
optioal: clams
season with thyme, cajun?
1/4 c. sherry wine, white wine, whiskey ?
dash hot sauce
Grated Parmesan cheese for topping before putting in oven
buttered panko bread crumbs for topping

Saute seafood in butter /olive oil till opaque, sear some scallops for brown bits.

In saucepan melt 1/4 cup butter; stir in next 4 ingredients, then the milk.

Cook, stirring until thickened.

Remove from heat, then fold in the cheese and Worcestershire sauce.

In another saucepan, saute the onion in the 2 tablespoon butter, then add the scallops, shrimp, lobster, parsley and sauce.

Add the sherry wine.

Place everything in an oven proof dish, cover top with mashed potatoes like a pie,

Sprinkle with extra grated cheese and bread crumbs.

Cook at 350° for 30 to 40 minutes.

If needed, brown under broiler and serve.

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