Coquilles St Jacques

To serve 2:

• 1 cup sliced mushrooms

• 2 tablespoons finely chopped shallot or green onion
• 3 tablespoons butter
• 1 pound scallops
• 1/2 cup dry white wine
• 1 tablespoon lemon juice
• 1/8 teaspoon dried crushed thyme
• 2 tablespoons flour
• 1/2 cup milk or half-n-half
• salt, pepper to taste
• bread crumbs, grated Parmesan cheese
• Fettuccine 1 lb

Can be doubled

1.Preheat oven to 400 degrees.

2. Cook mushrooms and shallot or onion in 1 tablespoon butter in saucepan 2 minutes, stirring occasionally, over low heat. Add scallops (rinsed and drained), wine, lemon juice and thyme; cook 2 to 3 minutes, stirring.

3. Remove scallop mixture from pan with slotted spoon, and place in 2 ramekins or baking shells.

4.Cook one half to two thirds pound fettuccine in pot of boiling water.

5. Microwave 2 tablespoons butter for 30 seconds, or heat on stove over low heat. When melted, add 2 tablespoons flour and stir. Gradually add milk and all cooking liquid from scallops. Microwave for 3 to 4 minutes, stirring after every 30 to 45 seconds; or heat over low heat, stirring, till mixture thickens.

6. Pour over scallops in ramekins. Top with bread crumbs and grated cheese. Bake in oven 10 minutes. Serve over fettuccine.