Coquilles Saint Jacques

Ingredients

• 1.5 lb bay scallops 
• 1 cup wine dry white
• 0.3 cup parsley fresh chopped
• 0.5 teaspoon salt 
• 2 tablespoons butter 
• 2 cups mushrooms sliced
• 2 tablespoons spring onion chopped
• 3 tablespoons butter 
• 3 tablespoons flour all-purpose
• 2 oz swiss cheese shredded
• 1 cup breadcrumbs soft ()
• 2 tablespoons butter melted
• 0.5 cup frangelico 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• ramekin
• slotted spoon

Directions

1. Lightly grease six 4-inch baking shells or ceramic ramekins** with butter.
2. Place in 15x10x1-inch pan.
3. In 3-quart saucepan, place scallops, wine, parsley and salt.
4. Add just enough water to cover scallops.
5. Heat to boiling; reduce heat to low. Simmer uncovered about 6 minutes or until scallops are white.
6. Remove scallops with slotted spoon; reserve liquid.
7. Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and reserve.
8. In same saucepan, melt 2 tablespoons butter over medium heat. Cook mushrooms and shallots in butter 5 to 6 minutes, stirring occasionally, until mushrooms are tender.
9. Remove from saucepan.
10. In same saucepan, melt 3 tablespoons butter over medium heat. Stir in flour. Cook, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in reserved liquid.
11. Heat to boiling, stirring constantly; cook and stir 1 minute. Stir in half-and-half, scallops, mushroom mixture and 1/4 cup of the cheese; heat through.
12. In small bowl, toss bread crumbs and 2 tablespoons melted butter. Divide scallop mixture among baking shells.
13. Sprinkle with remaining 1/4 cup cheese and the bread crumbs.
14. Set oven control to broil. Broil baking shells with tops 5 inches from heat 3 to 5 minutes or until crumbs are toasted.