Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        sea scallops
   1 1/2  cups          dry white wine
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
   2      tablespoons   finely chopped onions
   2      tablespoons   butter
     1/4  cup           finely chopped mushrooms
   1      tablespoon    chopped parsley
   1      tablespoon    tomato paste
   3      tablespoons   fresh bread crumbs

Preparation:

In large, heavy saucepan, combine scallops, wine, salt, and pepper. Bring slowly to boil and simmer gently for 5 minutes. Drain. Set cooking liquid aside for further use. In same saucepan, melt butter. Add onions and cook over low flame for 10 minutes. Add mushrooms, parsley, tomato paste, and 1 1/2 tablespoons of bread crumbs. Bring to boil. Simmer gently for 5 minutes, or until sauce is thick and well blended. Cut scallops into small pieces and return to pan. Fill buttered shells or individual casseroles with scallop mixture. Sprinkle with remaining crumbs. Dot with butter. Broil under broiler flame until top is golden. Serve hot. (Joe's Note: The original directions don't say so, but I think the reserved cooking liquid should be returned to the pan for the making of the sauce.) Comments: The real Coquilles St. Jacques is not available in this country. What is available are the sea scallops, which may be cooked and served as are the French "Coquilles St. Jacques." Excellent "Coquilles" may also be made by replacing the sea scallops with shrimps, shelled and de-veined, but not cooked. "Coquilles" (shells) are sold by gourmet stores, department stores, mail-order novelty houses, etc. You can buy either the real shells or some lovely fancy ones in ovenproof glass or china. It is well worth the investment because "Coquilles St. Jacques" properly served is an elegant dish, fit for the most formal dinner as a "grand ouverture." For informal dining, or for Lent, served with a vegetable and a green salad, it is a complete meal, delicate and tasty. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garv