Coquille St Jacques

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 cups mashed potatoes
• 3 tablespoons butter
• 1 shallot, finely chopped
• 1 cup sliced mushrooms
• 3 tablespoons flour
• 2 tablespoons sherry wine
• 1/2 cup half-and-half
• 1 cup milk
• 1/2 teaspoon salt
• 2 cups scallops, cooked
• 2 cups cooked shrimp
• 1 cup gruyere cheese

Recipe

• 1 preheat oven to 375°f.
• 2 place mashed potatoes in a pastry bag or a large heavy freezer bag. squish the mashed potatoes to one corner of the bag and slice the tip of the bag off with scissors. line the edge of 4 small oven proof dishes with a heavy stream of mashed potatoes, approximately 1/2 inch thick.
• 3 in a med size stove-top pot, melt butter at med-low heat. add shallot and mushrooms to pan. sauté for approx 2 minutes.
• 4 sprinkle flour over this. gradually whisk in half and half and then milk and sherry stir until mixture begins to thicken slightly. stir in salt, scallops and shrimps. heat through.
• 5 fill the center of each potato piped dish with the seafood sauce until it comes just past the bottom ridge of the piped potato. grate a little gruyere cheese directly on top. place in pre-heated oven. set timer for 15 minutes, or until cheese starts to crust and potatoes form a golden crust.