Coquilles St. Jacques
Place shrimp and scallops in a saucepan with 1 tablespoon butter and cover and steam for 4 minutes. Make at thick cream sauce with white wine, parsley, nutmeg, onion, and cheese added and keep hot in a double boiler. Saute the mushrooms in a little butter. Add the fish and mushrooms to the cream sauce. Place in either a shallow baking dish or individual ramekins (or shells) and top with a sprinkle of crumbs and Parmesan cheese. Broil until golden brown and serve. Serves 4-6.