Also sometimes called "Coquille St-Jacques" in some regions.

You will need 4 embossed shell bowl. You can find these at Target or any good cookware stores. Usually made of porcelaine Look at the fourth item here.

45 ml of butter
8 uncooked colossal shrimps,( 16-20) shell removed and cleaned, cut in two and dipped in flour.
3/4 lbs of scallops
2 cans of crab meat (fancy lump recommended)
2 big potatoes cooked and mashed
2 scallions ( green onion) chopped
1 cup of dry white wine
30 ml of flour
1 cup of grated gruyere cheese
1 1/4 cup of heavy cream
15 ml of parsley
3 ml lemon juice
1 ml of nutmeg
Salt & pepper
optional: 4 mushrooms (1 per person)cut in two
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Cook the potatoes and mashed them with butter, salt, and pepper.

In a "sauteuse" pan, melt 1/3 of the butter (15 ml),add the scallions the mushrooms. Cook 1 minute. Add the wine half of the parsley, shrimps and scallops , salt, pepper to personnal taste, cover up and bring to a boil. Reduce heat to low

Turn around the seafood and let cook for about 3 minutes.
Remove the the seafood and the rest of the ingredients and pour the liquid through a sieve, and set aside.
Melt the rest of butter in the empty "sauteuse", add the flour and mix well to make a "roux" (about 1 minute) on low heat.
Then pour slowly the kept liquid on the "roux" and mix using a whip . Let the mixture reduce on medium heat (uncovered) for about 1- 2 minutes. Reduce to low heat

Add the cream the rest of the parsley, mix well and cook between 8 and 10 minutes. Add half of the grated gruyere ,the nutmeg, the lemon juice and let cook another 2 minutes.

Add the mixture with seafood and the crab meat. Cook 1 minute
With a fork, stick the mashed potatoes around the rim of the 4 shells.

Fill the shells with the mixture making sure that everone of them has the same content of seafood mixture. Sprinkle the rest of the gruyere cheese on top of the shells and put in the oven on "broil" for about 5 minutes or until the the cheese is golden -brown in color. Serve the shells on a plate. Bon appetit!