Shrimp and Scallops Mornay

By mlmason

Ingredients

• 1 cup butter or margarine, divided
• 1/4 cup minced shallots
• 2 (8-ounce) packages fresh mushrooms, sliced
• 1 tablespoon lemon juice
• 1 1/2 pounds unpeeled, large fresh
• shrimp
• 1 1/2 pounds sea scallops
• 2 1/2 cups half-and-half
• 1/3 cup all-purpose flour
• 2/3 cup grated Parmesan cheese
• 3 tablespoons dry sherry
• 1 teaspoon Dijon mustard
• Pinch of ground nutmeg
• 1/2 teaspoon salt
• l/4 teaspoon ground white pepper
• 2/3 cup shredded Swiss cheese

Details

Servings 10

Preparation

Step 1

Melt 6 tablespoons butter in a Dutch oven over low heat; add shallots, and saute 1 minute. Increase heat to high. Add mushrooms and lemon juice, and cook, stirring constantly, until mushrooms are just tender. Transfer to a bowl.
Peel shrimp; devein, if desired.
Melt 4 tablespoons butter in Dutch oven over medium heat; add shrimp, and saute 3 to 5 minutes or just until shrimp turn pink. Add to mushroom mixture.
Bring scallops and half-and-half to a boil in a saucepan over medim-high heat. Reduce heat, and simmer, stirring often, 3 to 5 minutes or until scallops are opaque. Pour through a wire-mesh strainer into a small bowl; add scallops to mushroom mixture. Reserve half-and-half.
Drain any liquid from mushroom mixture. Add liquid to reserved half-and-half
Melt remaining 6 T butter in Dutch oven over low heat; whisk in flour until smooth. Cook, whisking constantly 1 minute. Gradually add half n half mixture; cook over med heat, whisking constantly, until mixture is thickened and bubbly. Add Parmesan cheese and next 5 ingredients; cook, whisking constantly 3 minutes or until cheese melts and sauce is smooth. Remove from heat; stir in mushroom mixture.
Spoon into 10 lightly greased shell-shaped baking dishes and sprinkle evenly with shredded Swiss cheese. Place on 2 (15x10 inch) jelly roll pans.
Broil 5 1/2 inches from heat with door ajar 8 minutes or until cheese is golden and mixture is bubbly. Serve Immediately.
Mixture can be prepared a day ahead and chilled. Broil just before serving