Coquilles Saint-Jacques

Course : Seafoods
Serves: 8
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6 tablespoons butter
3 tablespoons flour
1/4 teaspoon dry mustard
1/2 teaspoon lemon peel
1/2 teaspoon bon appetit
1/2 teaspoon powdered horseradish
2 cups light cream
1/2 cup sliced mushrooms
2 teaspoons instant minced onion
1/2 pound scallops
1/2 pound cleaned -- cooked shrimp
1/4 pound crab meat
2 tablespoons dry sherry
1 Cup bread crumbs

Preparation / Directions:

Melt 4 tbsp of the butter in saucepan. Add flour, dry mustard, lemon peel, bon appetit and powdered horseradish, then stir until well blended. Add cream. Cook, stirring, until thickened. Sauté mushrooms and onion in the remaining 2 tbsp butter. Remove from pan with slotted spoon. To butter in pan add scallops, which have been cut into bite sized pieces, and sauté 3 minutes. Cut shrimp into small pieces. Combine sauce, mushrooms, scallops, shrimp, crab meat and sherry. Spoon into shells or ramekins; top with bread crumbs. Bake in 400 oven for 10 minutes, then broil a few minutes until lightly browned. Serves 8-10 people. Source: Spices of the World Cookbook, by McCormick

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