This recipe was originally designed to be cooked in ramekins. You can do that for a delicious entrée, but if you want to dress it up , make your own “dish ” with a pie crust on a sea shell for that extra “wow” affect.
| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Servings |
ramekins
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Ingredients
- 1 cup chicken broth
- 1 cup white wine
- 2 shallots chopped
- 3 green onions minced
- 1/2 pound scallops
- 1/4 pound shrimp
- 1/4 pound crab
- 4 canned artichoke hearts quartered
- 3 tablespoons butter
- 4 tablespoons flour
- 1/2 cup milk
- 1 egg yolk
- 1/4 cup heavy cream
- lemon juice
- salt and pepper
- 1 teaspoon basil
- 1/4 cup parmeson cheese grated
Pastry Sea Shell
- 1 package pre-made pie pastry
- 4 large scallop shells
Ingredients
Pastry Sea Shell
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Instructions
- Boil broth, wine, shallots, green onions, and basil.
- Add the scallops and shrimp and let simmer 5 minutes.
- Remove seafood and boil liquid until reduced to 1 cup. Strain into a bowl.
- In a new pan, Melt 3 tablespoons butter, stir in flour to form a paste. Slowly add broth, and milk to form a smooth rue. Add egg yolk and heavy cream, salt pepper and lemon juice.
- Mix in drained seafood, crab, artichoke hearts. If using ramekins divide among 4 buttered ramekins. If using pastry shell pour into buttered baking dish. Top with parmesan cheese and bake at 375 degrees for 15 minutes.
- If using pastry shells spoon into shells and serve hot.
Sea Shells
- Place sea shell face down on cutting board. Place pie shell over shell and cut around the edges. With the palm of your hand start pressing dough onto shell until ridges of sea shell strart showing. Do not let dough curl around edges of shell.
- Place in 450 degree oven for 10 to 12 minutes. Remove from oven until cool to the touch. Lift pie from sea shell and fill with seafood mixture.
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