Liturgical Year : Recipes : Shellfish en Coquille

Catholic Recipe: Shellfish en Coquille

INGREDIENTS

1 package (8 ounces) frozen sea scallops
1 can (6-1/2 ounces) crabmeat
1 can (6 ounces) lobster meat
1 cup dry white wine
1 small onion, sliced
1/2 bay leaf
6 sprigs parsley
1 teaspoon salt
1 teaspoon Ac'cent*
1/2 pound mushrooms
1/2 cup butter or margarine divided
1 cup water
2 teaspoons lemon juice
6 Tablespoons flour
6 Tablespoons grated Gruyere cheese
few grains pepper
1 can (5 ounces) deveined shrimp
1 cup soft bread crumbs
3 Tablespoons melted butter or margarine

Details

Serves: 10-12

Prep Time: 1 hour

Difficulty: ★★☆☆

Cost: ★★★☆

For Ages: 15+

Origin:

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Food Categories (3)

Feasts (0)

This is a tasty combination of shellfish: crabmeat, scallops, and lobster meat -- a fine dish for company.

DIRECTIONS

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.