Coquilles St. Jacques

Coquilles St. Jacques

Sauce
1 lb. sea scallops, washed and drained

1/4 C. butter

1/4 C. finely chopped onion

1/4 lb. mushrooms, sliced

1/4 C. flour

Dash pepper

1 C. heavy cream (can use light cream)

1 C. grated Gruyere cheese

2 T. dry white wine

1/2 C. reserved court bouillon

1 T. chopped parsley

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.

6 Appetizer servings.