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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 30 |
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Coquilles is French for scallop. Fresh crab meat was added for another layer of flavor in this recipe. This is from my Southern Living cookbook. Ingredients:
6 tablespoons butter or 6 tablespoons margarine, divided |
3 tablespoons flour |
2 cups half-and-half |
1 teaspoon salt |
1/8 teaspoon white pepper |
1 lb bay scallop |
1/4 cup finely chopped green onion |
1/2 cup chopped fresh mushrooms |
1/2 lb fresh crabmeat, drained and flaked |
3 tablespoons dry white wine or 3 tablespoons dry vermouth |
4 (2 1/8 ounce) packages frozen miniature phyllo cups, thawed |
Directions:
1. Melt 3 tablespoons butter in heavy saucepan over low heat. Add flour, stirring until smooth; cook 1 minute stirring constantly. Gradually add half and half; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in salt and white pepper; set aside.
2. Melt remaining 3 tablespoons butter in large skillet over medium heat. Add scallops and green onions; cook 3 minutes, stirring constantly. Add mushrooms and cook 3 minutes more.
3. Stir cream sauce, crabmeat, and wine into the scallop mixture. Cook just until thoroughly heated.
4. To serve, spoon about 1 tablespoon seafood mixture into each shell.
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