Seafood Coquille St. Jacques

• 1/4 cup melted butter
• 1/4 cup flour
• 1 teaspoon prepared mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups whole milk
• 1/2 cup grated parmesan cheese
• 1 minced shallot
• 1/2 1/2 cup sherry wine or 1/2 cup white wine
• 4 tablespoons butter
• 2 tablespoons chopped parsley (fine)
• 1 lb bay scallop
• 1 lb shrimp
• 1/2 package grated swiss cheese
• 1/2 cup breadcrumbs

1. On stovetop melt 1/4 cup butter.
2. Add flour, mustard, salt and pepper.
3. Stir to bring together, slowly add milk.
4. Cook slow approximately 10 minutes to thickened.
5. Add parmesean cheese.
6. Continue cooking till smooth and flour has absorbed all the milk. It will be like velvet.
7. In another pan, saute shallots in butter and sherry, wine or brandy.
8. Add seafood, parsley and barely cook 2-3 minutes.
9. Remove from heat, add to sauce.
10. Fill shells with mixture, top with cheese and breadcrumb and sprinkle paprika for color.
11. Bake in 400 degree oven just until cheese melts and crumbs brown.
12. Serve at once.

butter, flour, mustard, salt, pepper, milk, parmesan cheese, shallot, sherry wine, butter, parsley, bay scallop, shrimp, swiss cheese, breadcrumbs

Taken from www.food.com/recipe/seafood-coquille-st-jacques-50223 (may not work)