Individually Plated “Potato Coquilles shells”

Directions

Preheat oven to 375 F.

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Place leftover mashed potatoes in a large heavy freezer bag.

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Squish the mashed potatoes to one corner of the bag and slice the tip of the bag off with scissors.

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Line the edge of 4 small oven proof dishes with a heavy stream of mashed potatoes, approx. 1/2 inch thick.

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Once the edge of the dish is lined with potato, work the potato with the back of a spoon to create an even rounded edge.

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With the back side of a salad fork, press down on the rounded edge to mimic a fluted piping edge.

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Set dishes aside in refrigerator.

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In a med size pan, melt butter at med-low heat. Wash and chop green onion and add to pan.

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Wash and slice mushrooms and add to pan.

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Sauté for approx 1 minute.

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Sprinkle flour all over onion and mushrooms. Gradually whisk in (leftover) white wine.

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Whisk in half and half and then milk.

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Stir until mixture begins to thicken slightly. Stir in salt, scallops and cooked, cleaned shrimp. Heat through.

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Fill the center of each potato piped dish with the seafood until it comes just past the bottom ridge of the piped potato.

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Grate a little gruyere cheese directly on top.Place in pre-heated oven.

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Set timer for 15 minutes, or until cheese starts to crust and potatoes form a golden crust.

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