Shrimp and scallop ramekins
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Water |
| ½ | cup | Chablis |
| 2 | tablespoons | Green onion; chopped |
| ⅛ | teaspoon | Thyme leaves; dried/crushed |
| 1 | dash | Pepper |
| ½ | pounds | Scallops; cut in half |
| ½ | pounds | Shrimp, medium; shelled and deveined |
| ¼ | cup | Butter; divided |
| ½ | pounds | Mushrooms; sliced |
| 2 | tablespoons | Flour, all purpose |
| 1 | cup | Half and half |
| 1 | tablespoon | Parsley, fresh; chopped |
| ½ | cup | Bread cubes; soft |
| 2 | tablespoons | Parmesan cheese; grated |
Directions
1. In 2 quart saucepan, combine water, wine, onion, thyme and pepper. Over high heat, heat to boiling. Add scallops and shrimp; reduce heat to low. Simmer 5 minutes or until shrimp are pink and scallops are opaque. With slotted spoon, remove scallops and shrimp to bowl; set aside.
2. Over high heat, boil remaining liquid in saucepan until reduced to about ⅔ cup.
3. Meanwhile, in 10 inch skillet over medium heat, in 2 T hot butter, cook mushrooms until tender and liquid is evaporated, stirring occasionally. Stir in in flour until blended; cook 1 minute, stirring constantly.
4. Gradually stir in reduced liquid and the half and half. Cook until mixture boils and thickens, stirring often. Stir in scallops, shrimp and parsley. Spoon mixture into 4 broiler-safe scallop shells or ramekins.
5. In same skillet, melt remaining butter. Stir in bread cubes and cheese; sprinkle over mixture. 6. Broil 4 inches from heat until bread cubes are golden brown.
Makes 3½ cups or four servings.
Source: Treasury of Campbell's recipes. Typed by Jack Busst, Calgary, Alberta, 94-09-14. Posted on the "Gourmet" echo 94-10-17 Submitted By JACK BUSST On 10-16-94