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Coquille Of Seafood And Mushrooms In Mornay Sauce

Western.Chefs's picture
Ingredients
  Sliced fresh mushrooms 2 Cup (32 tbs)
  Bay scallops 1 Pound
  Popcorn shrimp 1 Pound
  Sherry 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Bay leaf 1
  Minced scallions 2 Tablespoon
  Cooked crabmeat 1⁄2 Pound, separated with a fork
  Chopped pimiento 1⁄4 Cup (4 tbs)
  Parmesan cheese 1 Tablespoon
  Paprika 1 Teaspoon
  Cooking sherry 1⁄4 Cup (4 tbs)
  Half and half 1 Pint
  Heavy cream 1 Pint
  Liquid 1⁄4 Cup (4 tbs) (Reserved From Seafood Mushroom Preparation)
  Chicken stock/Broth 1⁄8 Cup (2 tbs)
  Onion powder 1⁄2 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Pepper white 1⁄8 Teaspoon
  Thyme 1⁄8 Teaspoon
  Fresh lemon juice 1⁄2 Teaspoon
  Butter 1⁄2 Cup (8 tbs) (1 Stick)
  All purpose flour 1⁄4 Cup (4 tbs)
Directions

In a medium skillet melt 2 tablespoons of butter and saute the mushrooms until tender and the liquid disappears.
Set the mushrooms aside.
In a medium saucepan simmer the scallops, shrimp, sherry, salt, pepper, bay leaf and scallions for 5 minutes in enough water to cover.
Drain the liquid into a separate saucepan and cook it over higher heat, reducing it to 1 cup.
Set it aside for making the sauce.
Add the crabmeat, pimiento and mushrooms to the scallops and shrimp.
Spoon about 3 ounces of the mixture into each shell.
Place the shells in a shallow baking pan.
Pour a little water in the pan to create a moisturizing steam around the shells.
In the top of a double boiler combine all of the sauce ingredients except the butter and flour.
Bring the mixture just to a boil.
Remove the pan from the heat and set it aside.
Preheat the oven to 400°.
In a small saucepan make a roux by cooking the butter and flour over medium heat for about 20 minutes, stirring with a wooden spoon.
Add the sauce to the roux, stirring constantly until the sauce thickens.
Pour the sauce evenly over the seafood, but don't allow the sauce to spill over the shell.
Sprinkle with cheese and paprika.
Bake the shells for 10 minutes or until the top is brown and bubbly.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Mushroom

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