Scallops And Mushrooms In Wine Sauce Recipe

coquille Is The French Word For "shell." Coquilles Saint-jacques Is The French Name For "scallops."

2 (12 Ounce) Packages Frozen Scallops,
    Thawed, Or 1 1/2 Pound Fresh Scallops
1 Cup Dry White Wine
1/4 Cup Minced Parsley
1/2 Teaspoon Salt
2 Tablespoons Butter Or Margarine
4 Ounces Mushrooms, Sliced (2 Cups)
2 Scallions Or Shallots, Chopped
3 Tablespoons Butter Or Margarine
3 Tablespoons All-purpose Flour
1/2 Cup Half-and-half
1/2 Cup Shredded Swiss Cheese
1 Cup Soft Bread Crumbs
2 Tablespoons Butter Or Margarine, Melted

if Scallops Are Large, Cut Into 1-inch Pieces. Place Scallops, Wine, Parsley And Salt In 3-quart Saucepan. Add Just Enough Water To Cover Scallops. Heat To Boiling; Reduce Heat. Simmer Uncovered Until Scallops Are Tender, About 8 Minutes. Remove Scallops With Slotted Spoon; Reserve Liquid. Heat Reserved Liquid To Boiling. Boil Until Reduced To 1 Cup. Strain And Reserve.

heat 2 Tablespoons Butter In 3-quart Saucepan Until Melted. Cook And Stir Mushrooms And Shallots In Margarine Until Tender, 5 To 6 Minutes. Remove From Pan. Add 3 Tablespoons Butter; Heat Until Melted. Remove From Heat; Stir In Flour. Cook Over Low Heat, Stirring Constantly, Until Smooth And Bubbly. Remove From Heat; Stir In Reserved Liquid. Cook And Stir 1 Minute. Stir In Half-and-half, Scallops, Mushrooms, Shallots And 1/4 Cup Of The Cheese; Heat Until Hot.

toss Bread Crumbs In Melted Butter. Lightly Brush 5 Or 6 Baking Shells Or Ramekins With Margarine. Divide Scallop Mixture Among Baking Shells. Sprinkle With Remaining Cheese And The Crumbs.

set Oven To Broil Or 550 Degrees F. Broil 5 Inches From Heat Until Crumbs Are Toasted, 3 To 5 Minutes.

yields 6 Servings.