Seafood Bisque Casserole

By charlotteh371

Ingredients

• 6 slices bacon, cooked and crumbled
• 6 tablespoons butter
• 2–3 large shallots, peeled/sliced
• 1 pound large shrimp, peeled
• 1 pound bay scallops
• ½ teaspoon salt
• 1 teaspoon white pepper
• ½ cup sherry, divided
• 4 tablespoons all-purpose flour
• 1¾ cups milk, half & half or combination (room temperature)
• ½ pound cooked crabmeat
• 2 cups grated Swiss cheese
• 1 cup Panko bread crumbs
• ½ cup minced parsley
• 6 cups cooked pasta*
• ddle rack and broil 4–5 minutes to melt cheese and brown crumbs. Garnish with bacon and parsley. Serve immediately.
• * If preferred, the bisque can be prepared as noted without the pasta to be spooned over grits, rice, mashed potatoes or into phyllo pastry cups.

Preparation

Step 1

Directions
Preheat oven broiler.

Cook bacon in soup pot over medium high heat until crispy.

Remove all but 2 tablespoons of drippings and add butter. Once butter is melted and sizzling, sauté shallots about 2 minutes. Add shrimp and scallops. Cook 3–4 minutes just until done, being careful not to overcook. Using slotted spoon, remove seafood from juices. Stir in salt, pepper and ¼ cup of sherry; reduce heat and simmer 3 minutes.

Whisk flour into remaining sherry to make a slurry.

Stir milk into simmering liquid. Once warm, whisk in slurry and continue heating several minutes, whisking until thickened. Return seafood to bisque and heat 1 minute.

Spoon over pasta in a large baking dish. Scatter with crabmeat, cheese and crumbs. Place in oven on mi