"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Ernie's Hot Seafood Coquille Recipe

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This recipe for Ernie's Hot Seafood Coquille, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Lou Baker
Added: Saturday, April 18, 2009


12 tbsp. butter, divided
6 tbsp. flour
2 tsp. salt
1/4 tsp. white pepper
4 cups light cream
1 lb. scallops
1/2 cup finely chopped onions
1 cup sliced mushrooms
1 pound small shrimp,cooked
1/2 lb. crabmeat
1/4 cup sherry
6 tbsp. fine bread crumbs

Melt 9 tablespoons butter in a saucepan; blend flour in smoothly and cook the roux over low heat for several minutes, stirring frequently. Season roux with salt and white pepper. Gradually stir in light cream, and cook sauce, stirring constantly until it begins to bubble. Simmer it over low heat for 5 minutes. In a skillet, saute scallops and onions in 3 tablespoons butter until the onions are golden. Remove the scallops and onions and in the same skillet saute sliced mushrooms for 3 minutes. Combine the mushrooms with the scallops and onions and the cream sauce, stir in the shrimp, crabmeat and sherry. Spoon the mixture into a casserole or individual scallop shells and sprinkle with bread crumbs. Bake the coquille at 400 for 10 minutes or until bread crumbs are slightly browned. Then garnish the dish with bits of pimiento and serve at once as a first course or an entree. This is an extremely rich dish. It was printed in GOURMET magazine on September 30, 1971. The dish is the speciality of the house at Ernie's Esquire Supper Club, and is served at both the Wheeling and Charleston, WV restaurants.

Number Of Servings:
10 -12
Preparation Time:
45 minutes
Personal Notes:
This dish is a staple in my home for the holidays and special occasions. As it is a time consuming recipe to make, I double it and freeze half for another meal. Also makes a great appetizer.




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