Fisherman's coquille with Allégro Soft ripened


6 ounces (170 g) Allégro Soft ripened cheese
3 tbsp (45 mL) butter
1 tbsp (15 mL) French shallots, finely minced
1/2 cup (125 mL) mushrooms, minced
3 tbsp (45 mL) flour
1 1/2 cup (400 mL) Sealtest* Table Cream 18%
1/2 cup (125 mL) white wine
2 tbsp (30 mL) lemon juice
1/2 tsp (2.5 mL) salt
1/4 tsp (1.2 mL) pepper
2 tsp (10 mL) dill, finely minced (optional)
2 tbsp (30 mL) olive oil
16 shrimps size 41/50
8 scallops size 20/30


In a saucepan, heat butter. Sauté shallots over high heat. Add mushrooms and cook 3 minutes. Reduce heat to medium. Powder with flour and cook 1 minute, stirring. Pour in cream, white wine and lemon juice. Simmer without cover 3 minutes. Add seasoning. Remove from heat. Meanwhile, in a pan, sauté shrimps and scallops in oil, 3 to 5 minutes over high heat. Remove from heat and cut into chunks. Blend into sauce. Divide equally into 4 shells. Cover with slices of Allégro Soft ripened cheese (with or without the rind). Brown under grill 5 minutes. Serve sizzling hot.
Preparation time: 10 minutes
Cooking time: Approx. 20 minutes
Servings: 4