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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Seafood Coquille Recipe

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This recipe for Seafood Coquille is from The Whalley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb small cooked shrimp
1 lb bay scallops
3 Tbs minced scallions
1/2 C oleo
3 Tbs flour
2 C white sauce
1/2 tsp rosemary
1 tsp lemon juice
1/2 C bread crumbs
1/2 C grated parmesan cheese
1 C mushroom pieces (drained)
Salt & Pepper to taste
Directions:
Directions:
Cook scallops in a little water. Drain.

In a skillet, saute scallions in the butter, add flour and blend well.

To the skillet, add the shrimp, scallops and white sauce, blend well over low heat. Stir in rosemary, lemon juice, salt and pepper. Add mushrooms.

Turn in to buttered casserole dish. Sprinkle with bread crumbs and parmesan cheese. Bake until brown
Number Of Servings:
Number Of Servings:
4-8
Personal Notes:
Personal Notes:
From the "Recipe Box" Mary Jo and I had a conversation over the phone while I went through the box. Did anyone ever have this? Sounds good.

 

 

 

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