Prawns and Scallops on the Half Shell
- Ready In:
- 3⁄4 lb medium prawns
- 3⁄4 lb bay scallop
- 1⁄3 cup white wine or 1/3 cup dry sherry
- 1 teaspoon unsalted butter
- 1⁄2 cup thinly sliced small mushroom
- 2 tablespoons whole wheat pastry flour
- 1⁄2 cup nonfat milk or 1/2 cup low-fat milk
- 1⁄3 cup grated parmesan cheese
- 1⁄3 cup whole wheat bread crumbs, finely ground
- Wash scallop shells and place on a cookie sheet.
- Preheat broiler.
- Peel and devein prawns, then coarsely chop.
- Quarter bay scallops.
- In a medium saucepan over medium-high heat, combine shellfish and wine and heat until bubbling.
- Cook until scallops are opaque (about 1 minute), stirring constantly.
- Drain and reserve cooking wine.
- Set scallops and prawns aside.
- In the same pan, heat butter over medium heat and sauteed mushrooms until they begin to exude moisture.
- If mixture gets too dry and begins to stick, add a small amount of reserved cooking wine.
- Stir in flour and cook for 2 minutes.
- Add milk in a thin stream, stirring constantly with a whisk.
- Sauce should thicken immediately.
- If it doesn't, continue to cook over medium heat, stirring, until it is the consistency of heavy cream.
- Add Parmesan, scallops, and prawns, and remove from heat.
- Spoon an equal amount of seafood mixture into each scallop shell.
- Top with bread crumbs and broil until lightly browned and bubbling (3 to 5 minutes).
- Serve hot.
- Note: For easier service, fold a linen napkin under scallop shells to keep them from tipping on the plate.
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