Creamy Seafood in Shells (Thalasina Se Ostrakon ) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is from the April 1980 issue of Bon Apetit featuring a Greek Easter menu prepared by Theonie Diakidis Mark, who was born on the iskand of Rhodes.This can be served as a first course or as a luncheon or supper main dish. The shells used to serve this dish are six 4 inch scallop dishes, but you may use any type of small,shallow bowl. Ingredients:
2 tablespoons butter (1/4 stick) |
2 scallions, minced |
1/4 lb fish (any type of whitefish) |
1/4 lb sea scallops, halved (quartered if large) |
1/4 lb small shrimp, peeled and deveined |
2 tablespoons fresh parsley, chopped |
salt, to taste |
white pepper, to taste |
2 hard-cooked eggs, coarsely chopped |
2 tablespoons fine dry breadcrumbs |
2 tablespoons parmesan cheese, freshly grated |
3 tablespoons butter |
2 1/2 tablespoons flour |
1 1/2 cups milk |
salt, to taste |
white pepper, to taste |
Directions:
1. Preheat oven to 375 degrees.
2. White Sauce:.
3. Melt butter in small saucepan over low heat.
4. Gradually stir in flour, blending well.
5. Slowly add milk, stirring constantly until sauce thickens.
6. Season to taste with salt and pepper and remove from heat; cover until ready to use.
7. Seafood mixture:.
8. Melt butter in large skillet over medium heat.
9. Add green onion and cook until just soft.
10. Add fish, scallops, and shrimp and simmer gently until scallops and shrimp are opaque and fish flakes with a fork when tested.
11. Stir in parsley and salt and pepper to taste.
12. Remove from heat.
13. Fold in 3/4 cup white sauce and chopped egg.
14. Divide mixture evenly among shell dishes.
15. Sprinkle with breadcrumbs and cheese and bake until lightly browned and bubbly, about 15 to 20 minutes.
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