Seafood Delight

By MaryEllen

Ingredients

• 1 lb mushroom
• 4 Tbs butter
• 1/4 cup broth
• 1 1/2 lb scallops
• 2 lemons, juiced
• 1 cup flour
• 4 cup milk
• 12 oz Gruyere cheese
• 1/4 tsp garlic powder
• salt
• 1/4 tsp white pepper
• 1/4 tsp dry mustard
• 1 Tbs tomato paste
• 1 1/2 lb shrimp
• Servings: 8
• Reviews
• 5 stars - ME 1/22/2007

Preparation

Step 1

1. Saute mushrooms in 1 T butter in large non stick pan until nicely browned. Add some broth if needed for moisture.

2. Place scallops in a medium saucepan and cover with water. Add lemon juice and gently stir. Bring to a simmer and poach for 3-5 mins. until scallops are cooked through. Remove scallops with a slotted spoon and reserve liquid. Remove mushrooms from pan and add to bowl with scallops. Add 3 Tbs. butter to pan and melt over med low heat. While butter is melting, mix Wondra with 1 cup of milk. Stir till smooth. Add balance of milk and stir till smooth. Add milk mixture to butter in large pan and cook, stirring constantly till nicely thickened; reduce heat to low. Stir in cheese and stir till melted. Stir in garlic powder, salt white pepper dry mustard and tomato paste and blend well. Add shrimp, mushrooms and scallops plus 1 cup of reserved scallop poaching water. Spoon into a 9x13 baking pan and bake 350 till hot and bubbly, about 25 minutes.

3. Though it doesn't call for it, I would add a sprinkling of bread crumbs and cheese over the top and maybe drizzle with butter.