Coquille of Seafood with Mushrooms in Mornay Sauce
Overview:
This exquisite recipe for Coquille of Seafood with Mushrooms in Mornay Sauce from the Buxton Inn is a culinary gem that combines delicate seafood flavors with a rich, creamy sauce, perfect for a special occasion or a romantic dinner. Inspired by the historic Buxton Inn in Granville, Ohio, this dish promises to delight with its elegant presentation and luxurious taste.
Recipe Information:
- Name: Coquille of Seafood with Mushrooms in Mornay Sauce (Buxton Inn)
- Cook Time: 30 minutes
- Prep Time: 30 minutes
- Total Time: 1 hour
- Recipe Category: Crab
- Keywords: Vegetable, European, < 60 Mins
- Recipe Yield: 12-16 shells
Ingredients:
- 2 tbsp butter
- 2 cups fresh mushrooms, sliced
- 1 lb bay scallops
- 1 cup shrimp, peeled and deveined
- 3/4 cup sherry wine
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 bay leaf
- 1 scallion, chopped
- 2 tbsp chopped pimiento
- 1/2 cup grated Parmesan cheese
- 1/4 tsp paprika
- 1/4 cup cooking sherry
- 1 cup half-and-half
- 1 cup heavy cream
- 1 cup chicken broth
- 1/8 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp white pepper
- 1/8 tsp thyme
- 1/8 cup fresh lemon juice
- 1/2 cup butter
- 1/2 cup all-purpose flour
Instructions:
-
Prepare the Seafood and Mushrooms:
- In a medium skillet, melt 2 tablespoons of butter over medium heat.
- Add sliced mushrooms and sauté until tender and any liquid released evaporates. Set aside.
-
-
Cook the Seafood:
- In a medium saucepan, combine bay scallops, shrimp, sherry wine, salt, white pepper, bay leaf, and chopped scallions.
- Add enough water to cover the seafood and simmer for 5 minutes.
- Drain the liquid into a separate saucepan and reduce over high heat until it measures 1 cup. Set aside.
-
Combine Seafood and Prepare Shells:
- To the drained seafood mixture, add crabmeat, chopped pimiento, and sautéed mushrooms.
- Spoon about 2 ounces of the seafood mixture into each scallop shell and arrange them in a shallow baking pan.
- Pour a small amount of water into the pan to create steam around the shells.
-
Make the Mornay Sauce:
- In the top of a double boiler, combine half-and-half, heavy cream, chicken broth, onion powder, garlic powder, white pepper, thyme, and fresh lemon juice.
- Bring to a boil, then remove from heat.
-
Prepare the Roux:
- In a small saucepan, melt 1/2 cup of butter over medium heat.
- Stir in 1/2 cup of all-purpose flour and cook for about 2 minutes, stirring constantly with a wooden spoon.
-
Finish the Sauce:
- Gradually add the hot cream mixture to the roux, stirring constantly until the sauce thickens.
-
Assemble and Bake:
- Pour the thickened Mornay sauce evenly over the seafood-filled scallop shells, ensuring not to overflow.
- Sprinkle grated Parmesan cheese and paprika over the top.
- Bake in a preheated oven at 400°F (200°C) for 10 minutes, or until the tops are golden brown and bubbly.
Serving Suggestions:
- Serve the Coquille of Seafood with Mushrooms in Mornay Sauce hot, directly in the scallop shells for a beautiful presentation.
- This dish pairs wonderfully with a crisp green salad or crusty French bread to soak up the delicious sauce.
Notes:
- Ensure scallop shells are cleaned thoroughly and are food-safe before using for serving.
- Cooking times may vary depending on oven and stove variations, so keep an eye on the dish during baking.
Final Thoughts:
This Coquille of Seafood with Mushrooms in Mornay Sauce recipe is a testament to the enduring charm of classic inn cuisine, adapted for home cooks to recreate the magic of the Buxton Inn in their own kitchens. Whether enjoyed as an appetizer or a main course, this dish promises to elevate any meal with its decadent flavors and elegant presentation. Perfect for special occasions or intimate dinners, it’s a recipe that’s sure to leave a lasting impression on your guests or loved ones.
