Recipe by southern chef in louisiana
Coquilles is French for scallop. Fresh crab meat was added for another layer of flavor in this recipe. This is from my Southern Living cookbook.
- 6 tablespoons butter or 6 tablespoons margarine, divided
- 3 tablespoons flour
- 2 cups half-and-half
- 1 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1 lb bay scallop
- 1⁄4 cup finely chopped green onion
- 1⁄2 cup chopped fresh mushrooms
- 1⁄2 lb fresh crabmeat, drained and flaked
- 3 tablespoons dry white wine or 3 tablespoons dry vermouth
- 4 (2 1/8 ounce) packagesfrozen miniature phyllo cups, thawed
Directions See How It's Made
- Melt 3 tablespoons butter in heavy saucepan over low heat. Add flour, stirring until smooth; cook 1 minute stirring constantly. Gradually add half and half; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in salt and white pepper; set aside.
- Melt remaining 3 tablespoons butter in large skillet over medium heat. Add scallops and green onions; cook 3 minutes, stirring constantly. Add mushrooms and cook 3 minutes more.
- Stir cream sauce, crabmeat, and wine into the scallop mixture. Cook just until thoroughly heated.
- To serve, spoon about 1 tablespoon seafood mixture into each shell.