2 Tablespoon (1/4 Stick) butter
2 Green onions, minced
1/4 Lb. whitefish, boned, cut in 1/2 inch pieces
1/4 Lb. scallops, halved & quartered
1/4 Lb. small shrimp, shelled & de-veined
2 Tablespoon fresh parsley
Salt and freshly ground white pepper
3/4 Cup white sauce (recipe below)
2 Hard boiled eggs, chopped
6- four inch Scolla shells
2 Tablespoon dry bread crumbs
2 Tablespoon freshly grated parmesan cheese
Preheat oven to 375’F. Melt butter in large skillet over medium heat. Add green onions and cook until just soft. Add fish, scallops and shrimp, simmer gently until scallops and shrimp are opaque and fish flakes when tested with a fork. Stir in parsley, salt & pepper. Remove from heat fold in white sauce and egg. Divide mixture among shells. Sprinkle with bread crumbs and cheese and place on baking sheet. Bake until lightly browned and bubbly. 15 to 20 minutes.
3 Tablespoon butter
2 1/2 Tablespoon flour
1 1/2 Cups hot milk
Salt & white pepper
Melt butter in saucepan over low heat. Gradually stir in flour blending well. Slowly add milk stirring constantly until sauce thickens. Season to taste with salt and white pepper. Remove from heat and keep covered until ready to use.
Tip: Mom uses only scallops, the small ones. She leave out the eggs. She also cooks fresh mushrooms with onions. She also adds one tablespoon of lemon juice and a dash of nutmeg to the creamy seafood. She serves this as a first course when entertaining.
This is an easy shrimp recipe that is excellent. The cream sherry, black pepper, fresh tomatoes and parsley work well together. Serve with a crisp salad and bread.