Coquille St. Jacques

1/4 c. flour
1 t. prepared mustard
1 t. salt
1/8 t. cayenne
1/4 c. butter (1/2 stick), melted
2 c. milk
1 T. Worcestershire sauce
3/4 c. grated Permesan cheese
1 t. minced green onion
2 T. butter
2 c. cooked scallops
1 c. cooked shrimp
1 T. minced parsley

On a stove, stir flour, mustard, salt and cayenne into butter.
Add milk.
Cook until thick.
Remove from heat.
Add Worcestershire sauce and 1/2 cup grated cheese.
Sauté onions in 2 T. butter until soft.
Add scallops, shrimp, parsley and sauce.
Spoon into scallop shells.
Sprinkle with remaining cheese.
Dot with butter and broil 3 inches from source of heat until browned.

Makes 6 servings.