Prawns and Scallops on the Half Shell

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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