| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Meats | Seafood | 6 | Servings | |
INGREDIENTS
| 6 | tb | Butter |
| 3 | tb | Flour |
| 1 | ts | Salt |
| 1/8 | ts | White pepper |
| 2 | c | Light cream |
| 1/2 | lb | Scallops; sliced |
| 1/4 | c | Finely chopped onion |
| 1/2 | c | Sliced mushrooms |
| 1/2 | lb | Shrimp; cooked & cleaned |
| 1/4 | lb | White crab meat |
| 2 | tb | Madiera wine |
| 3 | ts | Bread crumbs |
INSTRUCTIONS
In double boiler melt 4 tbs butter; blend in flour, salt & pepper. Over direct heat gradually add cream, stirring constantly to boiling point. Return to double boiler & cook 5 minutes more. Melt remaining butter in skillet; add scallops & onions & saute. Remove scallops & onions. Add mushrooms & saute 3 minutes. Combine sauce, scallops, mushrooms, shrimp, crab & wine. Mix lightly & taste for seasonings. Spoon into 6 scallops shells or ramekins & sprinkle with bread crumbs. Bake in 400 oven for 10 minutes or until delicately browned. Serve at once. Yields 6 servings. MARY ANN WHALEY From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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