Prawns And Scallops On The Half Shell

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3/4 lb medium prawns
• 3/4 lb bay scallop
• 1/3 cup wine or 1/3 cup dry sherry
• 1 teaspoon unsalted butter
• 1/2 cup thinly sliced small mushroom
• 2 tablespoons whole wheat pastry flour
• 1/2 cup nonfat milk or 1/2 cup low-fat milk
• 1/3 cup grated parmesan cheese
• 1/3 cup whole wheat bread crumbs, finely ground

Recipe

• 1 wash scallop shells and place on a cookie sheet.
• 2 preheat broiler.
• 3 peel and devein prawns, then coarsely chop.
• 4 quarter bay scallops.
• 5 in a medium saucepan over medium-high heat, combine shellfish and wine and heat until bubbling.
• 6 cook until scallops are opaque (about 1 minute), stirring constantly.
• 7 drain and reserve cooking wine.
• 8 set scallops and prawns aside.
• 9 in the same pan, heat butter over medium heat and sauteed mushrooms until they begin to exude moisture.
• 10 if mixture gets too dry and begins to stick, add a small amount of reserved cooking wine.
• 11 stir in flour and cook for 2 minutes.
• 12 add milk in a thin stream, stirring constantly with a whisk.
• 13 sauce should thicken immediately.
• 14 if it doesn't, continue to cook over medium heat, stirring, until it is the consistency of heavy cream.
• 15 add parmesan, scallops, and prawns, and remove from heat.
• 16 spoon an equal amount of seafood mixture into each scallop shell.
• 17 top with bread crumbs and broil until lightly browned and bubbling (3 to 5 minutes).
• 18 serve hot.
• 19 note: for easier service, fold a linen napkin under scallop shells to keep them from tipping on the plate.