La Maison Fleurie

Coquilles St. Jacques Parisienne
Serves 5

1/2kg sea scallops
1/2 cup dry white wine
1/2 tsp salt
1/4 tsp white pepper
3 tbsp butter
2 tbsp flour
1 cup milk
1/4 cup coarsely chopped mushrooms
2 tbsp grated Swiss cheese
2 tbsp bread crumbs

l In a large, heavy saucepan, combine scallops, wine, salt, and pepper. Bring slowly to boil and simmer gently for 5 minutes. Drain. Set cooking liquid aside.
l Cut scallops into small pieces. Meanwhile, in heavy saucepan, heat 2 tablespoons butter. Add flour. Stir in cooking liquid and milk. Cook for 3 minutes, stirring constantly. Add scallops and mushrooms. Cook for 5 minutes, stirring occasionally.
l Take it off the heat and add Swiss cheese. Mix well. Correct seasoning. Fill buttered shells or individual casseroles with scallop mixture. Sprinkle with bread crumbs. Dot with remaining butter. Broil under broiler flame until top is browned. Serve hot

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