Seafood Jacques - cooking recipe

Ingredients

1 c. white wine
1/4 c. snipped parsley
1 lb. scallops + 1 lb. shrimp or 1/2 lb. haddock
4 oz. sliced mushrooms
2 green onions, chopped
3 Tbsp. margarine or butter
3 Tbsp. flour
1/2 c. half and half
1/2 c. Swiss cheese, grated

Preparation

Put scallops, wine and parsley in 3-quart saucepan.
Heat to boiling; reduce heat.
Simmer 8 minutes; drain, reserving 1 cup liquid.
Saute mushrooms and onions in 2 tablespoons butter. Remove and add 3 more tablespoons butter.
Stir in flour. Put in 1 cup liquid and half and half, stirring until smooth.
Add cheese; stir until melted, then add fish, mushrooms, onions and shrimp. Serve in patty shells or on rice.