Melt 4 tbsp of the butter in saucepan. Add flour, dry mustard, lemon peel,
bon appetit and powdered horseradish, then stir until well blended. Add
cream. Cook, stirring, until thickened. Saute mushrooms and onion in the
remaining 2 tbsp butter. Remove from pan with slotted spoon. To butter in
pan add scallops, which have been cut into bite sized pieces, and saute 3
minutes. Cut shrimp into small pieces. Combine sauce, mushrooms,
scallops, shrimp, crab meat and sherry. Spoon into shells or ramekins; top
with bread crumbs. Bake in 400 oven for 10 minutes, then broil a few
minutes until lightly browned. Serves 8-10 people.
Source: Spices of the World Cookbook, by McCormick Shared by: Sharon
Stevens
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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