12 Hillman IQF Scallops on the Half Shell
1/2 pound P&D uncooked shrimp (roughly chopped)
1 tsp. unsalted butter
1/3 cup white wine
1/2 cup thinly sliced mushrooms
1 tbs. flour
1/4 cup half and half
1/4 cup fresh parmesan
1/4 cup buttered bread crumbs

Cut scallop meat out of shell (cutting the scallops makes it easier for customer to remove). Heat wine in sauté pan.  Add chopped shrimp. Cook until shrimp turns slightly pink in color (do not over cook or they will be tough). Put shrimp and poaching liquid in a bowl and set aside.  In same pan, melt butter and sauté mushrooms. Stir in flour. Add 4 tbs. of shrimp poaching liquid. Add cream in a thin stream stirring constantly with a whisk.  Sauce should thicken immediately. Add parmesan and whisk until all  cheese has melted.  Remove pan from heat.

Fold in shrimp with 2 tbs. of shrimp poaching liquid. Spoon mixture over tops of scallops. Top with bread crumbs. Broil in oven for 3 to 5 min or until mixture is bubbling and serve.

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