Recipe by Donna Reed
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.)
- 2 tablespoons butter
- 2 cups sliced fresh mushrooms
- 1 lb bay scallop (Reserve 12-16 shells for baking and serving in)
- 1 lb popcorn shrimp
- 3⁄4 cup sherry wine
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
- 1 bay leaf
- 2 tablespoons minced scallions
- 1⁄2 lb cooked crabmeat, separated with fork
- 1⁄4 chopped pimiento
- parmesan cheese
- 1⁄4 cup cooking sherry
- 1 pint half-and-half
- 1 pint heavy cream
- 1⁄8 cup chicken stock or 1⁄8 cup chicken broth
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1⁄8 teaspoon white pepper
- 1⁄8 teaspoon thyme
- 1⁄2 teaspoon fresh lemon juice
- 1⁄2 cup butter (1 stick)
- 1⁄4 cup all-purpose flour
Directions See How It's Made
- 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.