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Chicken Scallops

6 oz. (175 g) dried short cut macaroni or other pasta shapes
3 Tbsp ( 45 ml) vegetable oil plus extra for brushing
1 medium onion, finely chopped
3 slices unsmoked lean bacon, chopped
4 oz. (115 g) button mushrooms, thinly sliced or chopped
6 oz. (175 g) diced cooked chicken
6 fl. oz. (175 ml) creme fraiche
4 Tbsp (60 ml) dry bread crumbs
2 oz. (25 g.) grated sharp cheddar cheese
salt and pepper to taste
flat leaf parsley to garnish

Cook the pasta in a large pan of boiling salted water to which you
have added 1 Tbsp .( 15 ml) oil. when the pasta is tender, but
still firm to the bite, drain in a colander return to the pan and
cover. Heat the remaining oil in a pan over medium heat and saute
the onion until translucent. Add the chopped bacon and mushrooms
and cook, stirring occasionally, for a further 3 to 4 minutes. Stir
in the pasta, chicken, creme fraiche, and season to taste with salt
and pepper. Brush 4 large, clean scallop shells with oil. Spoon
in the chicken mixture and smooth the surface to make neat mounds.
Mix together bread crumbs and cheese and sprinkle over the shells.
Press the topping lightly into the chicken mixture and cook under
a preheated grill or broiler for 4 to 5 minutes until golden brown
and bubbly. Garnish with parsley Serve immediately.

Served in scallop shell this makes a stylish presentation for a
dinner party first course or a light lunch. I serve this to non-fish
lovers but scallops can be used in place of chicken, as this recipe
is much like Coq-Ile-St.Jacque. If you don't have scallop shells
it can be made in a casserole dish. Can be made a day ahead adding
the crumbs and cheese just before broiling.


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