Coquille St. Jacques In Cheese Sauce

• 1 1/4 lb. fresh scallops
• 1 1/2 c. dry white wine
• 2 Tbsp. margarine
• 2 Tbsp. flour
• 1/4 tsp. salt
• 1/2 c. shredded Swiss cheese
• 1/4 lb. chopped fresh mushrooms
• 2 c. mashed potatoes, seasoned
• paprika

1. Simmer scallops in wine until tender, about 5 minutes.
2. Drain, reserve liquid; rinse scallops in cold water.
3. Melt margarine in medium saucepan.
4. Stir in flour and salt; cook, stirring 1 minute. Gradually whisk in reserved liquid; whisk over heat until smooth. Remove from heat; stir in cheese until melted.
5. Stir scallops into sauce.
6. In shallow glass ovenproof bowls or dishes with raised lips, spread mashed potatoes over bottoms and up sides to form a cup.
7. Fill with scallop mixture.
8. Sprinkle with paprika.
9. Bake at 375u0b0 until sauce bubbles, 8 to 10 minutes.

fresh scallops, white wine, margarine, flour, salt, swiss cheese, fresh mushrooms, mashed potatoes, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938567 (may not work)