Coquille St. Jacques
|Pepper white||1⁄8 Teaspoon|
|Light cream||2 Cup (32 tbs)|
|Onions||1⁄4 Cup (4 tbs), finley chopped|
|Scallops||1⁄2 Pound, sliced|
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|Cooked shrimp||3⁄4 Pound|
|Crab meat||1⁄2 Pound|
|Bread crumbs||5 Tablespoon|
Combine 4 tablespoons butter with flour, salt and white pepper in skillet; stir in cream gradually.
Simmer, stirring constantly, until sauce is smooth and thickened.
Saute onions in remaining butter in small skillet; add scallops.
Saute for 5 minutes; remove onions and scallops.
Add mushrooms; saute for 3 to 5 minutes.
Combine shrimp, scallops, onions, crab meat, mushroons and sherry with sauce; mix lightly.
Place in individual baking dishes; sprinkle with crumbs.
Bake at 400 degrees for 15 minutes or until heated through and crumbs are browned.