Coquille of Seafood with Mushrooms in Mornay Sauce (Buxton Inn)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
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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 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.
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