Creamy Seafood in Shells (Thalasina Se Ostrakon )

"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."
 
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Ready In:
1hr
Ingredients:
16
Serves:
6
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ingredients

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directions

  • Preheat oven to 375 degrees.
  • White Sauce:

  • Melt butter in small saucepan over low heat.
  • Gradually stir in flour, blending well.
  • Slowly add milk, stirring constantly until sauce thickens.
  • Season to taste with salt and pepper and remove from heat; cover until ready to use.
  • Seafood mixture:

  • Melt butter in large skillet over medium heat.
  • Add green onion and cook until just soft.
  • Add fish, scallops, and shrimp and simmer gently until scallops and shrimp are opaque and fish flakes with a fork when tested.
  • Stir in parsley and salt and pepper to taste.
  • Remove from heat.
  • Fold in 3/4 cup white sauce and chopped egg.
  • Divide mixture evenly among shell dishes.
  • Sprinkle with breadcrumbs and cheese and bake until lightly browned and bubbly, about 15 to 20 minutes.

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