Buxton Inn's Coquille Of Seafood With Mushrooms In Mornay Sauce

In a medium skillet, melt the butter and saute the mushrooms until tender and the liquid disappears. Set the mushrooms aside.

In a medium saucepan, simmer the scallops, shrimp, sherry, salt, pepper, bay leaf, and scallions for 5 minutes in enough water to cover. Drain the liquid in a separate saucepan and cook it over higher heat, reducing it to 1 cup. Set it aside for making sauce.

Add the crab meat, pimiento, and mushrooms to the scallops and shrimp. Spoon about 2 ounces of the mixture into each shell.

Place the shells in a shallow baking pan. Pour a little water in the pan to create a moisturizing steam around the shells.

In the top of a double boiler, combine all of the sauce ingredients except the butter and flour. Bring the mixture just to a boil. Remove the pan from the heat and set it aside.

Preheat the oven to 400 degrees F.

In a small saucepan, make a roux by cooking the butter and flour over medium heat for about 2 minutes, stirring with a wooden spoon. Add the sauce to the roux, stirring constantly until the sauce thickens. Use the reserved scallop poaching liquid to thin the sauce, if needed.

Pour the sauce evenly over the seafood, but don't allow the sauce to spill over the shell. Sprinkle with cheese and paprika.

Bake the shells for 10 minutes or until the top is brown and bubbly.