Ingredients
-
3/4
-
3/4
-
1/3
-
1
-
1/2
-
2
-
1/2
-
1/3
-
1/3
-
-
-
-
-
-
Directions
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 Food com 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 , This sounds wonderful to serve guests as a first course From the California Culinary Academy – here’s what they have to say Food com 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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Steps
|
1
Done
|
Wash Scallop Shells and Place on a Cookie Sheet. |
|
2
Done
|
Preheat Broiler. |
|
3
Done
|
Peel and Devein Prawns, Then Coarsely Chop. |
|
4
Done
|
Quarter Bay Scallops. |
|
5
Done
|
in a Medium Saucepan Over Medium-High Heat, Combine Shellfish and Wine and Heat Until Bubbling. |
|
6
Done
|
Cook Until Scallops Are Opaque (about 1 Minute), Stirring Constantly. |
|
7
Done
|
Drain and Reserve Cooking Wine. |
|
8
Done
|
Set Scallops and Prawns Aside. |
|
9
Done
|
in the Same Pan, Heat Butter Over Medium Heat and Sauteed Mushrooms Until They Begin to Exude Moisture. |
|
10
Done
|
If Mixture Gets Too Dry and Begins to Stick, Add a Small Amount of Reserved Cooking Wine. |
|
11
Done
|
Stir in Flour and Cook For 2 Minutes. |
|
12
Done
|
Add Milk in a Thin Stream, Stirring Constantly With a Whisk. |
|
13
Done
|
Sauce Should Thicken Immediately. |
|
14
Done
|
If It Doesn't, Continue to Cook Over Medium Heat, Stirring, Until It Is the Consistency of Heavy Cream. |
|
15
Done
|
Add Parmesan, Scallops, and Prawns, and Remove from Heat. |
