SEAFOOD CASSEROLE

By arthurlemay

Hearty, rich seafood dish that needs a buttery, well structured Chardonnay to accompany the meal.

Ingredients

• FOR THE SAUCE
• 1 Tbsp. Butter
• 1 Tbsp. All-purpose flour
• 2/3 Cup Fish stock
• FOR THE CASSEROLE
• 2 Tbsp. Butter
• 1 Lb. Shrimp, peeled
• 1/2 Lb. Sea scallops, halved
• 1/2 Lb. Haddock or Cod, cut into 1-inch pieces
• 8 Oz. Lobster meat, cut into 1-inch pieces
• 1 Tsp. garlic, minced
• 2 Tsp. Dry sherry
• 1/3 Cup Monterey jack cheese, freshly grated
• 1/2 Cup Bread crumbs

Preparation

Step 1

MAKING THE SAUCE

In a small, non-reactive pan, melt the 1 Tbsp. of butter over low heat. Remove from heat and whisk in the flour. Return to the stove and cook for 2-3 minutes over medium heat, stirring constantly until the flour is cooked through.

Remove from the heat and add the fish stock. Return the pan to the stove and cook over moderate heat, whisking constantly for 2-3 minutes, or until the mixture forms a light sauce. Set the mixture aside.

MAKING THE CASSEROLE

PREHEAT THE OVEN TO 400 DEGREES

Place the shrimp, scallops, and fish into a buttered baking dish, just large enough to hold them (or separate into four individual baking dishes). Toss the seafood with the remaining 2 Tbsp. butter, the garlic and the sherry. Then stir in the sauce.

Place the dish(es) in the 400 degree oven and bake for 8-10 minutes.

Remove the dish(es) from the oven, tilt, baste with the cooking juices and add the lobster. Sprinkle with the cheese, then top with the bread crumbs. Return the dish to the oven and bake for an additional 5-8 minutes, or until the crumbs are lightly browned.

Serve immediately.