Coquille St-Jacques

• Seafood

  • 500 g Scallops, small
  • 500 g Shrimps, small

• Produce

  • 12 oz Mushrooms
  • 1 Onion, small
  • 1 tbsp Parsley

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 6 tbsp All-purpose flour

• Bread & Baked Goods

  • 1 cup Breadcrumbs or panko, fresh

• Dairy

  • 5/16 cup Butter
  • 1/3 cup Gruyere cheese, grated
  • 1 cup Half-and-half cream

• Beer, Wine & Liquor

  • 1 cup White wine

Found on valerieskeepers.com

Description

Ingredients

• 500 g small scallops
• 500 g small shrimps shelled and deveined
• 12 oz (375 g ) mushrooms, sliced¸
• 1 cup white wine
• 1 small onion, chopped
• 1 tbsp. parsley, chopped
• 2 tbsp. lemon juice
• ¼ cup + 1 tbsp. butter
• 6 tbsp. all-purpose flour
• 1 cup half and half cream (or 10%)
• ⅓ cup gruyere cheese, grated
• 1 cup fresh breadcrumbs or panko

Directions

• In a large pan, combine scallops, shrimps, mushrooms, wine, onion, parsley, lemon juice and a pinch of salt
• Bring to a boil and simmer for 5 minutes (dont overcook)
• Transfer to a strainer set over a pot to reserve 1 cup of the cooking liquid
• In the pan, melt ¼ cup of butter and add flour, mix well
• Pour in the reserved liquid and the cream in one shot and cook, whisking for about 3 minutes or until boiling and thick
• Remove from the heat and add cheese, stirring until melted
• Add seafood mixture and mix well
• Transfer in 4 shells
• In a bowl that can go in the microwave, melt 1tbs. of butter and then add the breadcrumbs, mix well
• Sprinkle breadcrumbs over shells
• Cook under the broiler for about 2-3 minutes or until golden and bubbling