COQUILLE OF SEAFOOD WITH MUSHROOMS IN MORNAY SAUCE (BUXTON INN)
This recipe is taken from the cookbook Great Cooking with Country Inn Chefs. I grew up in Granville and had this dish at the beautiful and historic Buxton Inn when I was only four years old, and I never forgot it. It's quite a classy meal, one that would work perfectly for a romantic or holiday dinner. You must serve it in scallop shells for the ultimate effect! I was so excited to find this recipe. Haven't made it yet, so if you beat me to it, let me know how it is! Cooking times are just a guess. (Scallop shells can be found in kitchen supply shops. Can be served as an appetizer or as a main dish.)
Provided by Donna Reed
Categories Crab
Time 1h
Yield 12-16 shells
Number Of Ingredients 24
Steps:
- 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 in a separate saucepan and cook it over higher heat, reducing it to 1 cup.
- Set it aside for making sauce.
- Add the crabmeat, pimiento, and mushrooms to the scallops and shrimp.
- Spoon about 2 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 degrees.
- In a small saucepan, make a roux by cooking the butter and flour over medium heat for about 2 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.
Nutrition Facts : Calories 363.1, Fat 29.3, SaturatedFat 18.2, Cholesterol 111.8, Sodium 525.9, Carbohydrate 7.9, Fiber 0.3, Sugar 0.7, Protein 10.9
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