Coquilles St. Jacques

Recipe from Philippe Thompson
 –
whose parents owned the FOUR T’S RESTAURANT

Four Ts

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.