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1
In a medium skillet, melt 2 tablespoons of butter and saute the mushrooms until tender and the liquid disappears.
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2
Set the mushrooms aside.
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3
In a medium saucepan, simmer the scallops, shrimp, sherry, salt, pepper, bay leaf, and scallions for 5 minutes in enough water to cover.
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4
Drain the liquid in a separate saucepan and cook it over higher heat, reducing it to 1 cup.
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5
Set it aside for making sauce.
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6
Add the crabmeat, pimiento, and mushrooms to the scallops and shrimp.
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7
Spoon about 2 ounces of the mixture into each shell.
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8
Place the shells in a shallow baking pan.
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9
Pour a little water in the pan to create a moisturizing steam around the shells.
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10
In the top of a double boiler, combine all of the sauce ingredients except the butter and flour.
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11
Bring the mixture just to a boil.
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12
Remove the pan from the heat and set it aside.
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13
Preheat the oven to 400 degrees.
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14
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.
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15
Add the sauce to the roux, stirring constantly until the sauce thickens.
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16
Pour the sauce evenly over the seafood, but don't allow the sauce to spill over the shell.
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17
Sprinkle with cheese and paprika.
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18
Bake the shells for 10 minutes or until the top is brown and bubbly.
