Sheldon wrote:

> NEVER! No fungi with seafood, not ever! Even the sleaziest Chinky
> take-out doesn't mix 'shrooms with seafood... the flavor of either cancels
> out the othere, they definitely do not complement each other And naturally
> no rennin containing products either, NO CHEESE with SEAFOOD

It's "OTHER," folks, not "othere."

Here's a fantastic and classic French dish containing scallops AND mushrooms
AND cheese:

Coquilles Saint-Jacques

Ingredients:
1 teaspoon lemon juice
1/2 teaspoon salt, dash pepper
2 pounds sea scallops, washed and drained
4 tablespoons butter or margarine
1/4 cup finely chopped onion
1/4 pound sliced mushrooms
1/3 cup flour
1 cup light cream
1/2 cup milk
1 cup grated Gruyere cheese
1/2 cup dry white wine
1 tablespoon lemon juice
1 tablespoon chopped parsley
1/2 cup dry bread crumbs
2 tablespoons melted butter
Directions:

In medium saucepan, combine 1 cup water, 1 teaspoon lemon juice and salt;
ring to boil. Add scallops; simmer covered, 6 minutes or until tender.

Drain on paper towels. In 4 tablespoons hot butter or margarine in saucepan,
sauté onion and mushrooms until tender. Remove from heat. Stir in flour and
dash of pepper until well blended. Gradually stir in cream and milk. Bring
to boil.

Reduce heat and simmer, stirring frequently, 4-5 minutes or until quite
thick. Add cheese and stir until melted. Remove from heat. Carefully stir in
wine, lemon juice and parsley. Add scallops and mix well. Turn into scallop
shells or a 1 1/2 quart casserole. Mix bread crumbs and melted butter;
sprinkle over the scallops. Place shells on cookie sheet. Broil 4 inches
from heat 2-3 minutes until golden brown.


Looks like Sheldon was wrong. Again, and as usual.

Bob
"Kike is still used to this day by Jews to describe other Jews who they feel
are low in character. www.jtf.org/why.use.term.kike.htm"