Prawns and Scallops on the Half Shell

"This sounds wonderful to serve guests as a first course. From the California Culinary Academy - here's what they have to say. won't take scallop shells as an ingredient, but there are a great way to showcase this dish. For this elegant dish, wine-poached scallops and prawns are mixed with a light, low-fat cheese sauce, dusted with bread crumbs, and broiled in scallop shells until brown and bubbly. Equally appropriate as a first course or light luncheon, it has great nutritional benefits: plenty of calcium and good-quality protein are contained in both the shellfish and the sauce. A special bonus of this recipe is that can be made ahead and frozen for several weeks. Broil right before serving."
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Ready In:




  • 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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