Coquille of Shrimp and Scallops

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m

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Coquille of shrimp and scallops. Easy& delicious!


  • 3 tablespoons unsalted butter,melted
  • 8 raw tiger shrimp,peeled,deveined and cut in three
  • 3/4 pound (360 g) scallops
  • 1 tablespoon chopped parsley
  • 1 cup (250 ml) dry white wine
  • 2 tablespoons all-purpose flour
  • 1 ¼ cups (310 ml) light cream
  • 1 cup 9250 g0 grated Gruyere cheese
  • 1/4 teaspoon grated nutmeg
  • salt and freshly ground black pepper
  • freshly squeezed lemon juice to taste


Step 1

Grease large pan with 1 tablespoon butter. Add shrimp,scallops,1/2 tablespoon chopped parsley and dry white wine. Mix well,season with salt and black pepper. Bring to a boil over high heat.

Step 2

Reduce heat to low and cook for a further 3-4 minutes. Remove pan from the heat and set seafood aside. Strain cooking liquid into bowl and set aside.

Step 3

Heat remaining butter in saucepan. Stir in all-purpose flour. Cook for 1 minute over low-heat.

Step 4

Pour reserved cooking liquid in separate saucepan. Cook,reducing by half over medium-high heat.

Step 5

Stir reduced cooking liquid into flour mixture. Stir in light cream and remaining parsley.Mix well. Cook for 8-10 minutes over low heat.

Step 6

Stir in half of Gruyere cheese and ground nutmeg. Cook 2 minutes over low heat.

Step 7

Place seafood in sauce. Spoon seafood mixture into individual scallop shells. Sprinkle with remaining cheese and broil in preheated broiler for 5 minutes.

Step 8

Remove cooked seafood from the oven. Drizzle with lemon juice and serve immediately.

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