Coquille of Seafood with Mushrooms in Mornay Sauce (Buxton Inn)

May 09, 2023May 9, 20230 1
Coquille of Seafood with Mushrooms in Mornay Sauce (Buxton Inn)
in Seafood

Prep

20 min

Cook

50 min

Ready In

1 hr 10 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons butter
2 cups sliced fresh mushrooms
1 lb bay scallop ( Reserve 12-16 shells for baking and serving in )
1 lb popcorn shrimp
3/4 cup sherry wine
1/2 teaspoon salt
1/4 teaspoon white pepper
1 bay leaf
2 tablespoons minced scallions
1/2 lb cooked crabmeat , separated with fork
1/4 chopped pimiento
parmesan cheese
paprika
1/4 cup cooking sherry
1 pint half-and-half
1 pint heavy cream
1/8 cup chicken stock or 1/8 cup chicken broth
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon white pepper
1/8 teaspoon thyme
1/2 teaspoon fresh lemon juice
1/2 cup butter
1/4 cup all-purpose flour

Nutrision Information

Servings Per Recipe
6
Calories
691
Sugar
6g
Fat
55g
Coquille of Seafood with Mushrooms in Mornay Sauce is a classic French dish that originated in the 18th century. It is typically made with scallops, shrimp, crab, mushrooms, and a creamy Mornay sauce. The dish is traditionally served in a scallop shell, which adds to its elegant presentation. While it may seem intimidating to make, it is actually quite easy and can be made ahead of time. This dish is perfect for a special occasion or a fancy dinner party and is sure to impress your guests.

Instructions

1.Preheat the oven to 350°F.
2.Melt the butter in a large frying pan over medium heat.
3.Add the mushrooms and cook until tender.
4.Add the scallops and shrimp to the pan and cook for 2-3 minutes.
5.Add the sherry, salt, pepper, and bay leaf to the pan and bring to a boil.
6.Reduce heat and simmer until the liquid is reduced by half.
7.Remove the bay leaf.
8.In a separate frying pan, melt 1/2 cup of butter over medium heat.
9.Add the flour to the pan and whisk until smooth.
10.Add the half-and-half, heavy cream, chicken stock, onion powder, garlic powder, white pepper, thyme, and lemon juice to the pan and whisk until smooth.
11.Bring the mixture to a simmer and cook until thickened.
12.Stir in the crabmeat, scallions, and pimiento.
13.Spoon the seafood mixture into the reserved shells.
14.Top the seafood mixture with the sauce.
15.Sprinkle Parmesan cheese and paprika over the top of the sauce.
16.Bake in the preheated oven for 20 minutes.
17.Serve hot.

PROS

This rich and delicious dish is easy to make and perfect for a special occasion or a fancy dinner party.

The seafood is tender and flavorful, and the creamy Mornay sauce is the perfect complement.

You can even prepare the dish ahead of time and bake it when ready to serve.

CONS

This dish can be quite heavy and high in calories, so it is best enjoyed in moderation.

It may not be suitable for those with seafood allergies or intolerances.

It can also be quite time-consuming to prepare due to the multiple steps involved.

HEALTH & BENEFITS

Seafood is a great source of protein, omega-3 fatty acids, and other important nutrients that are beneficial for heart health and brain function.
The mushrooms in this dish are a good source of antioxidants, vitamins, and minerals that can help boost the immune system and promote healthy digestion.
The dish is also rich in calcium, which is important for bone health.

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