Coquilles St. Jacques

• 6 tablespoons butter or 6 tablespoons margarine, divided
• 3 tablespoons flour
• 2 cups half-and-half
• 1 teaspoon salt
• 1/8 teaspoon white pepper
• 1 lb bay scallop
• 1/4 cup finely chopped green onion
• 1/2 cup chopped fresh mushrooms
• 1/2 lb fresh crabmeat, drained and flaked
• 3 tablespoons dry white wine or 3 tablespoons dry vermouth
• 4 (2 1/8 ounce) packages frozen miniature phyllo cups, thawed

1. Melt 3 tablespoons butter in heavy saucepan over low heat. Add flour, stirring until smooth; cook 1 minute stirring constantly. Gradually add half and half; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in salt and white pepper; set aside.
2. Melt remaining 3 tablespoons butter in large skillet over medium heat. Add scallops and green onions; cook 3 minutes, stirring constantly. Add mushrooms and cook 3 minutes more.
3. Stir cream sauce, crabmeat, and wine into the scallop mixture. Cook just until thoroughly heated.
4. To serve, spoon about 1 tablespoon seafood mixture into each shell.

butter, flour, salt, white pepper, bay scallop, green onion, fresh mushrooms, fresh crabmeat, white wine, phyllo

Taken from www.food.com/recipe/coquilles-st-jacques-80668 (may not work)