Sherry Banks, a media sales specialist at Great West Newspaper's St. Albert Gazette, says this recipe is a family favourite that she makes often.
Couquille St. Jacques
1 package large scallops
1 package of shrimp (raw)
4 Tbsp butter
1 cup sliced mushrooms
3 Tbsp flour
½ cup cream
½ cup chicken broth
½ cup white wine
Salt & pepper to taste
2 cups mashed potatoes, hot
2 cups gruyere cheese, grated
Wash scallops & pat dry with paper towel. Rinse shrimp under cold water, reserve
In a large skillet, heat butter, saute the mushrooms. Add flour & cook for 2 minutes over low heat. Add cream, chicken broth & wine, simmer to thicken. Add the seasonings.
Add the scallops & shrimp. Cook 10 minutes over low heat. Place this mixture into scallop shell dishes.
Pipe the mashed potatoes around the edge of the scallop shell dishes on top of the seafood mixture. Sprinkle the grated gruyere cheese in the middle of the scallop shell dishes. Place in oven at 375 degrees for 10 minutes. Serve at once. Serves 4.
