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Coquille of Seafood with Mushrooms in Mornay Sauce (Buxton Inn)

The aroma alone transports me back to childhood. I remember being perched in a highchair at a restaurant – though I couldn’t then grasp its historic significance – captivated by a shimmering scallop shell set before me. Its creamy, bubbling surface hinted at hidden treasures within. It was more than just dinner; it was an initiation into a world of sophisticated flavors, forever associating the Buxton Inn with culinary magic and the promise of delicious adventures.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 12-16 shells
Yield: 12-16 shells
Dietary Type: Pescatarian

Ingredients

Seafood/Mushroom Preparation:

2 tablespoons butter
2 cups sliced fresh mushrooms
1 lb bay scallops (Reserve 12-16 shells for baking and serving)
1 lb popcorn shrimp
¾ cup sherry wine
½ teaspoon salt
¼ teaspoon white pepper
1 bay leaf
2 tablespoons minced scallions
½ lb cooked crabmeat, separated with fork
¼ cup chopped pimiento
Parmesan cheese
Paprika

Sauce:

¼ cup cooking sherry
1 pint half-and-half
1 pint heavy cream
⅛ cup chicken stock or ⅛ cup chicken broth
½ teaspoon onion powder
½ teaspoon garlic powder
⅛ teaspoon white pepper
⅛ teaspoon thyme
½ teaspoon fresh lemon juice
½ cup butter (1 stick)
¼ cup all-purpose flour

Equipment Needed

Medium skillet
Medium saucepan
Double boiler (or heat-proof bowl and saucepan)
Small saucepan
Wooden spoon
Shallow baking pan
12-16 scallop shells

Instructions

Begin by preparing the mushrooms. In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the 2 cups of sliced fresh mushrooms and sauté them until they are tender and all the liquid they release has evaporated. This typically takes about 5-7 minutes. Set the sautéed mushrooms aside.
Next, prepare the seafood. In a medium saucepan, combine the 1 lb of bay scallops, 1 lb of popcorn shrimp, ¾ cup of sherry wine, ½ teaspoon of salt, ¼ teaspoon of white pepper, 1 bay leaf, and 2 tablespoons of minced scallions. Add enough water to the saucepan to just cover the seafood.
Simmer the seafood mixture for 5 minutes. Do not boil, as this will toughen the shrimp and scallops.
Carefully drain the liquid from the seafood into a separate saucepan. Discard the bay leaf.
Place the saucepan with the reserved liquid over medium-high heat and cook, reducing it to 1 cup. This will intensify the flavor of the sauce. Set the reduced liquid aside.
In a bowl, gently combine the cooked scallops, shrimp, ½ lb of cooked crabmeat, ¼ cup of chopped pimiento, and the sautéed mushrooms. Be careful not to overmix and break up the crabmeat too much.
Spoon approximately 2 ounces of the seafood mixture into each of the reserved scallop shells. Be sure to distribute the ingredients evenly among the shells.
Place the filled scallop shells in a shallow baking pan.
Pour a small amount of water into the baking pan, about ¼ inch deep. This will create a moisturizing steam bath around the shells while they bake, preventing the seafood from drying out.
Prepare the Mornay sauce. In the top of a double boiler (or a heat-proof bowl set over a simmering pot of water, ensuring the bowl doesn’t touch the water), combine the ¼ cup of cooking sherry, 1 pint of half-and-half, 1 pint of heavy cream, ⅛ cup of chicken stock or broth, ½ teaspoon of onion powder, ½ teaspoon of garlic powder, ⅛ teaspoon of white pepper, ⅛ teaspoon of thyme, and ½ teaspoon of fresh lemon juice.
Gently heat the sauce ingredients in the double boiler, stirring occasionally, until the mixture just comes to a boil. Remove the pan from the heat and set it aside.
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
In a small saucepan, prepare a roux. Melt ½ cup (1 stick) of butter over medium heat. Add the ¼ cup of all-purpose flour and cook, stirring continuously with a wooden spoon, for about 2 minutes. This is crucial to cook out the raw flour taste. Do not brown the roux.
Gradually add the hot sauce mixture from the double boiler to the roux, whisking constantly to prevent lumps from forming. Continue stirring until the sauce thickens and is smooth.
Pour the Mornay sauce evenly over the seafood mixture in each scallop shell. Be careful not to overfill the shells, leaving a small space at the top to prevent spillage during baking.
Sprinkle the top of each shell with Parmesan cheese and paprika. The amount of cheese is up to personal preference, but a light coating is ideal. The paprika adds color and a subtle smoky flavor.
Bake the shells in the preheated oven for approximately 10 minutes, or until the top is golden brown and bubbly. The Mornay sauce should be nicely browned and the seafood heated through.
Remove the baking pan from the oven and let the coquilles cool slightly before serving.

Expert Tips & Tricks

For a richer flavor, use homemade chicken stock for the sauce.
If you don’t have scallop shells, you can use ramekins or oven-safe dishes.
To prevent the sauce from separating, make sure not to boil it vigorously.
The seafood mixture can be prepared a day in advance and stored in the refrigerator. Add the Mornay sauce just before baking.
A dash of hot sauce in the Mornay sauce adds a pleasant kick.

Serving & Storage Suggestions

Serve the Coquille of Seafood hot, directly from the scallop shells. Garnish with a sprig of fresh parsley or a lemon wedge for added visual appeal. This dish can be served as an elegant appetizer or a luxurious main course, especially when accompanied by a crisp green salad and crusty bread.

Leftovers should be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a preheated oven at 350°F (175°C) until warmed through. The Mornay sauce may thicken upon cooling, so you might need to add a splash of milk or cream when reheating to restore its creamy consistency. Freezing is not recommended as the sauce may separate and the texture of the seafood can change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	363 kcal	N/A
Calories from Fat	263 g	73%
Total Fat	29.3 g	45%
Saturated Fat	18.2 g	90%
Cholesterol	111.8 mg	37%
Sodium	525.9 mg	21%
Total Carbohydrate	7.9 g	2%
Dietary Fiber	0.3 g	1%
Sugars	0.7 g	2%
Protein	10.9 g	21%

Variations & Substitutions

Gluten-Free: Use a gluten-free all-purpose flour blend for the roux.
Dairy-Free: Substitute the half-and-half and heavy cream with unsweetened cashew cream or coconut cream for a richer flavor. Use plant-based butter for the roux. Note that this will alter the flavor profile.
Seafood Variations: Feel free to substitute other types of seafood, such as lobster, mussels, or clams, depending on your preference and availability.
Vegetarian: For a vegetarian version, omit the seafood and increase the amount of mushrooms. You can also add vegetables like asparagus, artichoke hearts, or sun-dried tomatoes.

FAQs (Frequently Asked Questions):

Q: Can I use frozen seafood for this recipe?
A: Yes, you can use frozen seafood, but make sure to thaw it completely and pat it dry before cooking to remove excess moisture.

Q: Can I make the Mornay sauce ahead of time?
A: While it’s best to make the Mornay sauce fresh, you can prepare it up to a few hours in advance and keep it warm in a double boiler or over very low heat, stirring occasionally.

Q: What can I use if I don’t have sherry wine?
A: You can substitute dry white wine or even chicken broth with a splash of lemon juice for the sherry.

Q: How can I prevent the sauce from becoming lumpy?
A: Whisk the roux constantly while gradually adding the hot liquid to ensure a smooth sauce. If lumps do form, you can try using an immersion blender to smooth them out.

Q: Can I add other vegetables to the seafood mixture?
A: Yes, you can add other vegetables like diced bell peppers, celery, or peas to the seafood mixture to enhance the flavor and texture.

Final Thoughts

This Coquille of Seafood with Mushrooms in Mornay Sauce is more than just a dish; it’s an experience. It’s an opportunity to recreate a classic, elevate a simple meal, and maybe even create a new memory for yourself and your loved ones. Don’t be intimidated by the elegance of this recipe; it’s surprisingly straightforward and incredibly rewarding. Gather your ingredients, embrace the process, and prepare to be transported to a world of creamy, savory delight. I encourage you to try this recipe, adapt it to your own tastes, and share your creations with those you cherish. Bon appétit!

Coquille of Seafood with Mushrooms in Mornay Sauce (Buxton Inn) Recipe