You can use almost any seafood with this recipe, which is not traditional Coquille St. Jacques, but a big hit at dinner parties here. I do it with shrimp and clams. You can change this by varying the spices. I'll just give you a recipe for shrimp that's easy. This is probably more of a Newberg style.

Sautee 2 pounds of cleaned, deveined shrimp in unsalted butter. As soon as translucency begins to fade, put them in a bowl or on a plate. Add several shallots minced to the pan and sautee, but don't brown them. Add 1/2 cup fino Sherry and 1/2 cup clam juice. If you have canned chopped clams, just add the juice at this point and reserve the clams for a while. Reduce the liquid by at least 2/3. Then add a cup of heavy whipping cream and heat and stir over high heat til the sauce begins to thicken and the bubbles start to get bigger. Season with sea salt, pepper, and a healthy dose of cayenne. Then add 1/4 cup of a good Cream or Amontillado Sherry and heat again til the sauce begins to thicken. Meanwhile, in a small bowl, beat two egg yolks with 1/4 cup heavy whipping cream. When the sauce thickens a little, turn the heat down and add the shrimp and chopped clams. Also add the egg yolk mixture and heat through to thicken, but don't boil or the sauce will separate. Serve imediately.