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This recipe for SHRIMP SCALLOP FLORENTINE, by , is from MOM'S COOKBOOK, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bernice Sturm


8 oz fresh mushrooms
1 T chopped onion
3/4 C fish stock
1/2 C dry white wine
8 oz large shrimp in shells
8 oz scallops
2 T chopped onion
4 T butter
2 T flour
3/4 C milk
1 slightly beaten egg yolk
1 10 oz frozen pkg chopped spinach, cooked and well drained
2 T shredded Swiss cheese
2 T Parmesan cheese
2 slices bread, crusts removed, and made into small cubes
1 T butter

Remove stems from mushrooms; slice mushroom caps and set aside. In saucepan combine stems, the 1 tablespoon onion, fish stock, and wine. Bring to boiling. Reduce heat and simmer, covered 5 minutes. Add shrimp; simmer 3 minutes. Add scallops; simmer 5 more minutes. Remove shrimp and scallops. Strain remaining liquid and return to saucepan; bring to boiling. Boil till liquid is reduced to 3/4 cup. Set aside. Cook sliced mushroom caps and remaining onions, covered in 2 tablespoons butter for 5 minutes. Shell and clean shrimp. Split lengthwise and cut halves into pieces. Slice scallops. Combine shrimp, scallops and sliced mushrooms in mixing bowl. In saucepan melt 2 tablespoons butter; stir in flour. Cook and stir over medium heat 2 minutes. Add fish stock and milk; cook and stir till thickened and bubbly. Stir 1/2 cup mixture into egg yolk. Return all to saucepan. Cook and stir 2 minutes more. Add spinach and cheese, stirring till cheese is melted. Stir into shrimp mixture. Spoon into 6 seafood baking shells. Combine bread cubes and remaining melted butter. Sprinkle buttered cubes atop shells. Bake in 400 oven 12-15 minutes.

Makes 6 servings

Number Of Servings:
Number Of Servings:
6 Servings




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