Coquille St. Jacques In Cheese Sauce - cooking recipe

Ingredients

1 1/4 lb. fresh scallops
1 1/2 c. dry white wine
2 Tbsp. margarine
2 Tbsp. flour
1/4 tsp. salt
1/2 c. shredded Swiss cheese
1/4 lb. chopped fresh mushrooms
2 c. mashed potatoes, seasoned
paprika

Preparation

Simmer scallops in wine until tender, about 5 minutes.
Drain, reserve liquid; rinse scallops in cold water.
Melt margarine in medium saucepan.
Stir in flour and salt; cook, stirring 1 minute. Gradually whisk in reserved liquid; whisk over heat until smooth. Remove from heat; stir in cheese until melted.
Stir scallops into sauce.
In shallow glass ovenproof bowls or dishes with raised lips, spread mashed potatoes over bottoms and up sides to form a cup.
Fill with scallop mixture.
Sprinkle with paprika.
Bake at 375\u00b0 until sauce bubbles, 8 to 10 minutes.