Candy's Seafood AuGratin

By calypan

Ingredients

• 2 tbsp. butter
• 1 lb. shrimp
• 1 lb. scallops
• 3 tbsp. butter
• 3 tbsp. flour
• 2 c. hot chicken stock (I think next time I would use milk for a creamier sauce)
• 3 Tbsp. chopped shallots
• 1 jar sliced mushrooms (4 oz.)
• 1/2 cup white wine
• 1 lb. lump crab meat
• 2 cups shredded Provolone cheese
• 1/2 cup grated Parmesan cheese

Preparation

Step 1

Preheat oven to 400 degrees. Lightly butter a casserole dish or 8 small baking dishes.
In a large skillet over medium high cook shrimp and scallops in 2 Tbsp. butter until firm, about 4 or 5 minutes. Remove from pan to a bowl.
In a medium saucepan, melt 3 tbsp. butter and add the flour and cook for several minutes. Add hot stock or milk and cook until thickened. Mix in shallots, mushrooms and wine. Add accumulated juices from bowl of shrimp and scallops. Cook for 5 to 10 minutes.
Arrange shrimp, scallops and crab in the bottom of prepared dish. Pour sauce over seafood and cover with the cheese.
Bake in preheated oven until golden, 12 to 15 minutes. Sprinkle with parsley and serve.