Coquille San Jan

• 3/4 lb. sea scallops
• 1/3 c. Sauterne cooking wine
• 3/8 c. butter
• 2 scallions or shallots, finely chopped
• 1 (4 oz.) can sliced mushrooms, drained
• 1 Tbsp. parsley, minced
• 1 1/2 Tbsp. flour
• 2 Tbsp. whipping cream or half and half milk/cream
• 1 box instant mashed potatoes
• bread crumbs

1. Wash scallops and drain thoroughly.
2. Simmer scallops in wine for about 5 to 6 minutes, turning occasionally.
3. Drain and reserve liquid.
4. Set aside scallops.
5. Melt butter and add scallions, mushrooms and parsley.
6. Saute.
7. Stir in flour until blended.
8. Then add and blend the reserved liquid and cream, simmering to create a sauce.
9. Add scallops to sauce.
10. Continue simmering and blending for 2 to 3 minutes.

cooking wine, butter, scallions, mushrooms, parsley, flour, whipping cream, potatoes, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230934 (may not work)