Coquille Of Seafood And Mushrooms In Mornay Sauce
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Bay scallops||1 Pound|
|Popcorn shrimp||1 Pound|
|Sherry||3⁄4 Cup (12 tbs)|
|Minced scallions||2 Tablespoon|
|Cooked crabmeat||1⁄2 Pound, separated with a fork|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
|Parmesan cheese||1 Tablespoon|
|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|
|Fresh lemon juice||1⁄2 Teaspoon|
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|All purpose flour||1⁄4 Cup (4 tbs)|
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.