Coquille St. Jacques - France

Ingredients

• 6 large scallops
• 15 medium shrimp
• 3 ounces mushrooms
• 1 ounce butter
• 1 1/2 ounces flour
• 1 cup water
• 1/2 cup dry white wine
• 2 tablespoons olive oil
• 1 drop olive oil
• 1 drop lemon
• 1 big shallot
• 1 bay leaf
• 1 tablespoon sour cream
• 6 tablespoons dry breadcrumbs
• salt and pepper

Directions

1. 1

   Add in pot: water, wine, shallot, bay leaf, a drop of oil, lemon and salt.

2. 2

   Add scallops sliced --they should be covered by the liquid. Simmer covered with a lid and let cook 5 minutes.

3. 3

   Remove scallops from cooking liquid and strain, keep the juice.

4. 4

   In frying pan, cook sliced mushrooms in the 2 tablespoons of olive oil for about 5 minutes, stirring often.

5. 5

   Prepare 4 dishes.

6. 6

   Divide scallops in each.

7. 7

   Divide shrimp in each.

8. 8

   Divide mushroom and put on top.

9. 9

   In medium saucepan, prepare white sauce: Melt butter over medium flame and pour flour in; stir. Reduce heat and add a bit at a time the cooking juice; stir and mix. Do this until the sauce is thickened.

10. 10

    Season with salt and pepper; add the cream.

11. 11

    Pour over the seafood equally.

12. 12

    Sprinkle with the breadcrumbs and dot with butter.

13. 13

    Put under grill for about 10 minutes.