“Coquilles is French for scallop. Fresh crab meat was added for another layer of flavor in this recipe. This is from my Southern Living cookbook.”
READY IN:
16mins
YIELD:
5 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt 3 tablespoons butter in heavy saucepan over low heat. Add flour, stirring until smooth; cook 1 minute stirring constantly. Gradually add half and half; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in salt and white pepper; set aside.
  2. Melt remaining 3 tablespoons butter in large skillet over medium heat. Add scallops and green onions; cook 3 minutes, stirring constantly. Add mushrooms and cook 3 minutes more.
  3. Stir cream sauce, crabmeat, and wine into the scallop mixture. Cook just until thoroughly heated.
  4. To serve, spoon about 1 tablespoon seafood mixture into each shell.

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