Ingredients
-
-
2
-
2
-
1
-
1
-
3/4
-
1/2
-
1/4
-
1
-
2
-
1/2
-
1/4
-
-
-
Directions
Coquille of Seafood with Mushrooms in Mornay Sauce (Buxton Inn), This recipe is taken from the cookbook Great Cooking with Country Inn Chefs I grew up in Granville and had this dish at the beautiful and historic Buxton Inn when I was only four years old, and I never forgot it 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! I was so excited to find this recipe Haven’t made it yet, so if you beat me to it, let me know how it is! Cooking times are just a guess (Scallop shells can be found in kitchen supply shops Can be served as an appetizer or as a main dish ), This recipe is taken from the cookbook Great Cooking with Country Inn Chefs I grew up in Granville and had this dish at the beautiful and historic Buxton Inn when I was only four years old, and I never forgot it 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! I was so excited to find this recipe Haven’t made it yet, so if you beat me to it, let me know how it is! Cooking times are just a guess (Scallop shells can be found in kitchen supply shops Can be served as an appetizer or as a main dish )
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Medium Skillet, Melt 2 Tablespoons of Butter and Saute the Mushrooms Until Tender and the Liquid Disappears. |
|
2
Done
|
Set the Mushrooms Aside. |
|
3
Done
|
in a Medium Saucepan, Simmer the Scallops, Shrimp, Sherry, Salt, Pepper, Bay Leaf, and Scallions For 5 Minutes in Enough Water to Cover. |
|
4
Done
|
Drain the Liquid in a Separate Saucepan and Cook It Over Higher Heat, Reducing It to 1 Cup. |
|
5
Done
|
Set It Aside For Making Sauce. |
|
6
Done
|
Add the Crabmeat, Pimiento, and Mushrooms to the Scallops and Shrimp. |
|
7
Done
|
Spoon About 2 Ounces of the Mixture Into Each Shell. |
|
8
Done
|
Place the Shells in a Shallow Baking Pan. |
|
9
Done
|
Pour a Little Water in the Pan to Create a Moisturizing Steam Around the Shells. |
|
10
Done
|
in the Top of a Double Boiler, Combine All of the Sauce Ingredients Except the Butter and Flour. |
|
11
Done
|
Bring the Mixture Just to a Boil. |
|
12
Done
|
Remove the Pan from the Heat and Set It Aside. |
|
13
Done
|
Preheat the Oven to 400 Degrees. |
|
14
Done
|
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
Done
|
Add the Sauce to the Roux, Stirring Constantly Until the Sauce Thickens. |
