Recipe - Coquille St. Jacques

6 tablespoon Butter
3 tablespoon Flour
1 teaspoon Salt
1/8 teaspoon White pepper
2 cup Light cream
One half pound Scallops; cut or sliced up
One fourth cup Finely chopped onion
One half cup Sliced mushrooms
One half pound Shrimp; cooked & cleaned
One fourth pound White crab meat
2 tablespoon Madiera wine
3 teaspoon 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 Simply Southern, the Desoto School Mothers' Assn, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.