Recipe
- ¾ pound bay scallops
- ¾ pound shrimp, peeled and deveined
- 6 tablespoons unsalted butter, divided
- 3 tablespoons instant flour (such as Wondra)
- ¼ teaspoon dry mustard
- 1 teaspoon grated lemon peel
- ½ teaspoon celery seed
- ½ teaspoon powdered horseradish
- 2 cups light cream
- ½ cup sliced fresh mushrooms
- ¼ cup finely chopped onion
- 2 tablespoons dry sherry
- low-sodium cracker crumbs
- 2 tablespoons finely chopped parsley
Preheat the oven to 400° F.
If using sea scallops, cut into halves. Melt 4 tablespoons butter in medium saucepan. Add flour, dry mustard, lemon peel, celery seed and horseradish. Stir until well blended. Add cream. Cook, stirring, until thickened.
In a separate saucepan, sauté mushrooms and onion in the remaining 2 tablespoons of butter. Remove from pan with slotted spoon. To butter in pan, add scallops and shrimp. Sauté until done, about 3 to 5 minutes. Combine sauce, mushrooms, scallops, shrimp and sherry. Spoon mixture into ramekins and top with crumbs. Bake for about 10 minutes or until lightly browned and bubbly. Remove from oven and sprinkle with parsley.
Contributed by Joyce Taylor Adapted From: No-Salt Seafood: All the Flavor Without the Salt
DID YOU KNOW?
Scallops are bivalves which belong to the Phylum Mollusca which also includes the octopuses and snails. Shrimp are crustaceans which belong to the Phylum Arthropoda which also includes the spiders and millipedes, etc.
Erika Young, Coastal and Marine Education Specialist
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