Coquilles Saint-Jacques /Seafoods Seasonning

4 pers.

Ingredients:

1 c. white wine
½ c. water
½ tsp salt
1 tsp Seafoods Seasoning
250 g scallops and 250 g shrimps
1 c. mushrooms
1 small onion finely chopped
½ tsp lemon juice
2 tbsp butter
1 tbsp flour
1 egg yolk
¼ cream
2 tbsp breadcrumbs
Nuts of butter

Preparation:

Heat the white wine and water in a saucepan and pour in the seasoning, the scallops and the shrimps. Cook for 5 minutes. Put the bouillon aside. Brown mushrooms and onion in butter with the lemon juice.

Prepare a bechamel with the bouillon (see below). Tumble in the bechamel the egg yolk and the cream, the scallops and the shrimps. Pour in coquilles. Sprinkle over some breadcrumbs, top with nuts butter and brown in the oven at 500 º F for 5 minutes.

Bechamel
In a saucepan melt the butter ( 2 tbsp) and withdraw from the burner. Add the flour (1 tbsp) and mix thoroughly with the butter. Pour in about half a cup of bouillon and whisk until homogeneous consistency. Set a slow heat and put back the saucepan on the burner. Add the rest of the bouillon progressively until thickness.