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Coquilles St. Jacques

1-lb potatoes, cooked and mashed with 4-tbsp of butter
1/2-lb scallops
1/2-lb shrimp
1/4-cup butter
1-cup chopped fresh mushrooms
2-tbsp thinly sliced green onion
2-tbsp flour
1/8-tsp pepper
Salt to taste
2/3-cup light cream
1/3-cup milk
1-egg yolk, slightly beaten
3-tbsp dry white wine
1-cup old cheddar cheese, grated
3/4-cup soft breadcrumbs (1 slice)
1-tbsp butter, or margarine, melted

Pat shrimp and scallops dry
In a large skillet, cook scallops in 1-tbsp of the 1/4-cup of butter over medium heat until scallops are opaque (1-3 minutes)
Repeat with shrimp and 1-tbsp of butter
Remove from skillet
In same skillet, cook mushrooms and onions in 2-tbsp of butter until tender
Stir in flour and pepper
Add cream and milk
Cook, stirring, until thick and bubbly
Add cheese
Gradually stir hot mixture into egg yolk
Stir in seafood and wine
In 4 greased gratin dishes, pipe mashed potatoes around the edge
Spoon seafood mix into the centre of the dish
Place dishes in shallow baking pan
In another bowl, combine breadcrumbs with remaining melted butter
Sprinkle the breadcrumbs over the seafood
Bake at 400* for 7-9 minutes until crumbs turn golden

Serves 4 as appetizer, or 2 as main course