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Recipe : ** Shells Of Seafood With Mushrooms In Mornay Sauce

Shells Of Seafood With Mushrooms In Mornay Sauce
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Course:
Main Dish

Practical information

  • Prep time
    40 min
  • Cooking
    25 min
  • Ready in
    1 h 05
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             
 
It's quite a classy meal, one that would work perfectly for a romantic or holiday dinner. You must serve it in scallop shells for the ultimate effect!
 

Categories

Recipe's Ingredients

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  • 2 tablespoons butter
  • ½ teaspoons salt
  • ¼ teaspoon white pepper
  • 1 bay leaf
  • 2 tablespoons minced scallion
  • ¼ chopped pimiento
  • parmesan cheese
  • paprika
  • ½ teaspoons onion powder
  • ½ teaspoons garlic powder
  • ¼ teaspoons white pepper
  • ¼ teaspoons thyme
  • ½ teaspoons fresh lemon juice
  • 500 g sliced fresh mushroom
  • 450 g bay scallop (reserve 12-16 shells for baking and serving in)
  • 450 g popcorn shrimp
  • 250 g cooked crabmeat, separated with fork
  • 20 g butter
  • 60 g all purpose flour
  • 30 ml chicken stock or chicken broth
  • 200 ml sherry wine
  • 45 ml cooking sherry
  • 500 ml half-and-half
  • 500 ml heavy cream

  • Recipe preparation steps

  • 1
    In a medium skillet, melt 2 tablespoons butter and sauté the mushrooms until tender and the liquid disappears.
  • 2
    Set the mushrooms aside.
  • 3
    In a medium saucepan, simmer the scallops, shrimp, sherry, 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 the sauce ingredients : cooking sherry, half and half, cream, chicken stock, spices powders, thyme, lemon juice, and white pepper.
  • 11
    Bring the mixture just to a boil.
  • 12
    Remove the pan from the heat and set it aside.
  • 13
    Preheat the oven to 400ºF.
  • 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.
  • Ready !