Coquilles St. Jacques 1

Ingredients

• 1/4 cup butter
• 1/4 cup finely chopped onion
• 1/4 pound mushrooms, sliced
• 1/4 cup flour
• Dash pepper
• 1 cup heavy cream
• 1 cup grated Gruyere cheese
• 2 Tablespoon dry white wine
• 1/2 cup reserved court bouillon
• 1 Tablespoon chopped parsley
• 1 pound sea scallops, washed and drained

Directions

In 1/4 cup hot butter in medium saucepan, sauté chopped onion and sliced mushrooms, stirring until tender.

Remove from heat: stir in flour and pepper to blend well. Gradually stir in cream. Return to heat and bring to boil, stirring constantly. Reduce heat, stir frequently, until quite thick, about 4 to 5 minutes.

Add Gruyere cheese and stir until melted.

Remove from heat. Stir in white wine, 1/2 cup court bouillon and parsley. Add scallops and mix well. Divide into 6 scallop shells.

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