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.
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”
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