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Seafood in Scallop Shells (serves 12 as an appetizer)
1/2 lb. shrimp, peeled and deveined, cut in 1/2" pcs.
1/2 lb. crabmeat, picked and cleaned of shells and cartilage
1 lb. scallops, bay or sea. If sea cut in 1/2" pcs.
1/2 cup (1 stick) unsalted butter
1/4 cup finely chopped onion
1/4 cup sherry
1/2 teaspoon kosher salt
1/8 teaspoon Tabasco or other hot sauce, or to taste
1/4 cup flour
1 cup half & half
1/4 cup plain breadcrumbs
1/4 cup grated parmesan cheese
In large skillet, melt half the butter over med. heat. Sauté onion till transparent. Add seafood and cook 5 mins. Add sherry, salt and Tabasco and cook 5 mins. Turn burner to low.
In med. saucepan over med. heat, melt remaining butter and cook with the flour for about 5 mins. Add half & half which has been heated (microwave is handy for this) and whisk continuously till smooth and creamy. Cook about 3 mins. Add to seafood and gently stir until mixed through. Spoon evenly into 12 buttered scallop shells or ramekins. Combine breadcrumbs and cheese and sprinkle lightly over tops. Place under broiler 6" from heat 3-5 mins. or until hot and bubbly. Serve with lemon wedge.
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