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Coquille of Shrimp and Scallops


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  • 3 tbsp butter
  • 8 large shrimp, peeled, deveined and cut into 3 pieces
  • 3/4 lb scallops
  • 1 tbsp chopped fresh parsley
  • 1 cup dry white wine
  • 2 tbsp sifted flour
  • 1 1/4 cups light cream, heated
  • 1 cup Emmentaler or Gruyere cheese



Step 1

Grease large pan with 1 tbsp butter. Add shrimp, scallops, wine and half of the parsley. Season well; cover and bring to a boil. Turn the seafood over. Let stand for 3 - 4 min over low heat. Remove pan from heat and strain the liquid into a saucepan. Reduce the liquid by half over med-high heat. Heat the remaining butter in a separate saucepan. When hot, add flour and mix. Cook 1 min over low heat. Stir the reduced liquid into the flour mixture. Add cream and remaining parsley; mix. Cook 8 - 10 min over very low heat. Stir in the nutmeg and ½ of the cheese; cook 2 min longer. Place seafood in sauce and spoon the mixture into individual scallop shells. Sprinkle with remaining cheese and broil 4 - 5 min in oven.

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