Coquille Of Seafood With Mushrooms In Mornay Sauce (buxton Inn)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 tablespoons butter
• 2 cups sliced fresh mushrooms
• 1 lb bay scallop (reserve 12-16 shells for baking and serving in)
• 1 lb popcorn shrimp
• 3/4 cup
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 bay leaf
• 2 tablespoons minced scallions
• 1/2 lb cooked crabmeat, separated with fork
• 1/4 chopped pimiento
• parmesan cheese
• paprika
• 1/4 cup cooking
• 1 pint half-and-half
• 1 pint heavy cream
• 1/8 cup chicken stock or 1/8 cup chicken broth
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/8 teaspoon white pepper
• 1/8 teaspoon thyme
• 1/2 teaspoon fresh lemon juice
• 1/2 cup butter (1 stick)
• 1/4 cup all-purpose flour

Recipe

• 1 in a medium skillet, melt 2 tablespoons of butter and saute the mushrooms until tender and the liquid disappears.
• 2 set the mushrooms aside.
• 3 in a medium saucepan, simmer the scallops, shrimp, , salt, pepper, bay leaf, and scallions for 5 minutes in enough water to cover.
• 4 drain the liquid in a separate saucepan and cook it over higher heat, reducing it to 1 cup.
• 5 set it aside for making sauce.
• 6 add the crabmeat, pimiento, and mushrooms to the scallops and shrimp.
• 7 spoon about 2 ounces of the mixture into each shell.
• 8 place the shells in a shallow baking pan.
• 9 pour a little water in the pan to create a moisturizing steam around the shells.
• 10 in the top of a double boiler, combine all of the sauce ingredients except the butter and flour.
• 11 bring the mixture just to a boil.
• 12 remove the pan from the heat and set it aside.
• 13 preheat the oven to 400 degrees.
• 14 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.
• 15 add the sauce to the roux, stirring constantly until the sauce thickens.
• 16 pour the sauce evenly over the seafood, but don't allow the sauce to spill over the shell.
• 17 sprinkle with cheese and paprika.
• 18 bake the shells for 10 minutes or until the top is brown and bubbly.