Coquilles St Jacques
|Mushrooms||1⁄2 Cup (8 tbs), minced|
|Shallots||1⁄2 Cup (8 tbs), chopped|
|Bechamel sauce||2 Cup (32 tbs) (Hot)|
|Mashed potatoes||1 Cup (16 tbs) (Hot)|
|Butter||2 Tablespoon, melted|
|Lemon juice||2 Teaspoon|
Preheat oven to BROIL.
In a saucepan, melt butter.
Lightly cook mushrooms and shallots.
Add bechamel sauce and seafood.
Simmer 3 minutes.
Meanwhile, pour mashed potatoes into a pastry bag with a fluted nozzle.
Pipe a crown of potatoes around edge of 4 scallop shells.
Spoon seafood mixture into the middle.
Lightly sprinkle seafood with lemon juice.
Brush potato crown with melted butter.
Broil in oven until lightly browned.