Mixed Seafood Potato Coquilles
|Creamy mashed potatoes||500 Milliliter (2 Cups)|
|Garlic||1 Clove (5 gm), smashed and chopped|
|Green onion||1 , chopped|
|Shallot||1 , finely chopped|
|Mushrooms||2⁄3 Pound, thinly sliced|
|Scallops||2⁄3 Pound, coarsely chopped|
|Shrimp||2⁄3 Pound, peeled, deveined and coarsely chopped|
|Chopped chives||15 Milliliter (1 Tablespoon)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Breadcrumbs||1⁄4 Cup (4 tbs)|
Force mashed potatoes through star nozzle of pastry bag and outline rims or scallop shells; set aside.
Heat 2 tbsp (30 ml) butter in large frying pan.
Cook garlic, onion, shallot and mushrooms 3 to 4 minutes over medium heat.
Stir in scallops and shrimp; continue cooking 2 to 3 minutes.
Mix in breadcrumbs, chives and parsley.
Fill scallop shells with mixture; top each with more breadcrumbs and dot with butter.
Broil in oven until golden brown.