Coquille St Jaques

Ingredients

• 1 lb baby scallops
• 1 lb baby shrimp 
• 2 tablespoons butter
• 1/2 cup sliced button mushrooms
• 1/2 cup scallions ( green onions) sliced thin
• 1/2 cup mayonnaise
• 1/4 cup flour
• 1/2 tsp salt, pepper
• 2 cups milk
• 2 tsp lemon juice
• 2 lbs russet potatoes
• 1/4 cup butter
• 1/4 cup milk
• 1 cup shredded Gruyere cheese

Directions

1. In a skillet saute the scallops, shrimp, scallions, and mushrooms in the butter over medium high heat until the mushrooms have released their water and the seafood is cooked through. Set aside.
2. Heat the mayonnaise in a pot at very low heat for about 2 minutes, stirring constantly until the mayonnaise is glistening.
3.  Add the flour, add milk a little bit at the time, salt, pepper, then add the lemon juice. Stir constantly while it cooks until it thickens - you may need to increase the heat a bit to help it thicken .
4. Add the scallops, mushrooms and shrimp. Set aside to cool a bit.
5. Boil and mash the potatoes and stir in the butter, milk, egg yolk and grated gruyere cheese. 
6. Place 3/4 of a cup of the creamy seafood mixture into four buttered scallop dishes - or in my case 4 vintage mini casserole dishes - and then top with the potatoes. Place under the broiler, watching them carefully, for about 5 minutes or until golden and bubbly