Prawns and scallops on the half shell
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Scallop shells | |
| ¾ | pounds | Medium prawns |
| ¾ | pounds | Bay scallops |
| ⅓ | cup | White wine or dry sherry |
| 1 | teaspoon | Unsalted butter |
| ½ | cup | Thinly sliced small |
| Mushrooms | ||
| 2 | tablespoons | Whole wheat pastry flour |
| ½ | cup | Nonfat or low-fat milk |
| ⅓ | cup | Grated Parmesan cheese |
| ⅓ | cup | Whole-wheat bread crumbs -- |
| Finely ground | ||
Directions
1. Wash scallop shells and place on a cookie sheet. Preheat broiler.
2. 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.
3. 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.
4. 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.
5. 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 (see Note). Note: For easier service, fold a linen napkin under scallop shells to keep them from tipping on the plate. Recipe By : the California Culinary Academy From: Date: File