Coquilles Saint-Jacques à la Dieppoise

Scallops with Shrimp and Mussels


With the scallops cook 6 raw shrimp, cleaned and sliced in half the long way. Put two halves into each shell along with 2 poached mussels. Fresh mussels should be poached separately to avoid having grit in the pan juices, which become a part of the sauce. Strain mussel juice from the grit in their pan and add to the sauce. If using canned mussels, wash them several times in cold water to remove the grit and the briny taste. Do not use their juice from the can; it is too salty. Coat with the cream sauce and sprinkle with crumbs. Heat when ready to serve, as in above recipe.


Château Grillet