coquille st. jacques

1 pound scallops
1/2 pound cooked, peeled shrimp
1 cup white table wine
1 medium onion, finely cut
1/2 pound mushrooms, sliced
1 tablespoon lemon juice
1/4 cup butter or margarine
1/4 cup flour
1 cup half and half or evaporated milk
1 cup bread crumbs
1/2 cup grated Parmesan cheese
2 egg yolks, beaten
1/4 cup melted margarine
Salt and pepper, to taste

Cook scallops, shrimp and onion in wine for about five minutes. Drain; reserve liquid. Cook mushrooms in 1/2 cup water with lemon juice for about 8 minutes. Drain, reserve juice. Melt 1/4 cup butter; add flour; stir constantly and cook to a smooth paste. Remove from heat and add half and half or milk, stirring constantly. Add some of this sauce to the beaten egg yolks; return to sauce and blend well. Over low heat, add wine and mushroom liquid, stirring until smooth and thickened. Add salt and pepper to taste. Add scallops, shrimp, onions and mushrooms. Blend well; heat gently and pour into shallow baking dish. Sprinkle top with bread crumbs and cheese. Drizzle with 1/4 cup melted margarine. Cook in 400 oven until top is nicely browned. Makes six servings.

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