Recipe from Philippe Thompson
– whose parents owned the FOUR T’S RESTAURANT
Coquilles St. Jacques
1 T butter
½ T parsley
4 oz. shrimp
3 cloves garlic
4 oz. mushrooms, sliced
4 oz. scallops
1 T flour
½ cup white wine
4 slices American Swiss cheese
4 oz. milk
Salt and pepper to taste
Saute the shrimp, parsley, garlic, and the mushrooms in the butter. Simmer for a few minutes, then add the flour and let cook out. Add the cheese and finish with the milk. Season with salt and pepper. Serve over rice or pasta.