Catholic Recipe: Shellfish en Coquille
This is a tasty combination of shellfish: crabmeat, scallops, and lobster meat -- a fine dish for company.
Defrost scallops. Pick over crabmeat and lobster, removing bits of shell. Combine wine, onion, bay leaf, parsley, salt, and Ac'cent* in saucepan; bring to boil. Add scallops; simmer 10 minutes. Slice mushrooms thin. Simmer with 2 Tablespoons of the butter or margarine, water, and lemon juice 10 minutes. Drain scallops and mushrooms, saving liquids. Measure combined liquids; add water, if necessary, to make 4 cups. Melt 6 Tablespoons of the butter or margarine; blend in flour. Add liquid; stir over low heat until smooth. Add cheese; stir until cheese melts. Add pepper. Cook over hot water 15 minutes. Cut scallops in half, then in thin slices; combine with flaked crabmeat and lobster. Add drained shrimp; add with scallops and mushrooms to sauce; heat. Combine bread crumbs and 3 Tablespoons melted butter or margarine. Fill scallop shells with shellfish mixture; top with buttered crumbs; place on baking sheet. Brown under broiler. Makes 10 to 12 servings.
*About Ac'cent: This is a form of monosodium glutamate (MSG), which is supposed to intensify flavor, but unessential in any recipe. Some people also have allergies to this ingredient.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965