Name: Seafood Elegante
Ingredients: 1 cn (12 oz.) frozen lobster meat; 1 lb Scallops (fresh or frozen); 1 lb Frozen cooked shrimp; 2 c Sliced fresh mushrooms; 10 tb Butter; 3/4 c All-purpose flour; 2 ts Salt; 4 c Milk; 3 tb Ketchup or chili sauce; 1 tb Lemon juice or 2 tsp. Worcestershire sauce; Hot cooked rice or patty shells

Prophets…declare what God will do and what God requires. They speak the truth that people often do not want to hear. This rubs against the grain of a culture that treats religion as a consumer item. Those who adjust the Word of God to meet market trends, assuming the consumer is always right, are simply peddlers (2 Cor. 2:17). Those who come to religion assuming that the chief goal of God is to glorify humankind and asking, “What will it all get me?” receive only spiritual chaff.

David Garland

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Dairy	Canadian	Seafood, Main dish	10	Servings

INGREDIENTS

1	cn	(12 oz.) frozen lobster meat
1	lb	Scallops (fresh or frozen)
1	lb	Frozen cooked shrimp
2	c	Sliced fresh mushrooms
10	tb	Butter
3/4	c	All-purpose flour
2	ts	Salt
4	c	Milk
3	tb	Ketchup or chili sauce
1	tb	Lemon juice or 2 tsp. Worcestershire sauce
		Hot cooked rice or patty shells

INSTRUCTIONS

Thaw frozen seafood overnight in refrigerator or, if time is short, place
in plastic bag and let stand in cold water for 1 to 2 hours. Drain lobster
and remove any bits of cartilage; cut meat into bite-sized pieces.
Rinse scallops; cook for 5 minutes in small amount of salted boiling water;
drain.  Cut large scallops in half. Saute mushrooms in 2 tbsp. butter until
golden brown; set aside.
In large saucepan, melt 1/2 cup butter.  Blend in flour and salt; slowly
add milk.  Cook, stirring, over medium heat until thick and creamy. Stir in
ketchup and lemon juice; stir well. Reduce heat to low. Add lobster,
scallops, shrimp an mushrooms.  Heat through. Serve over rice or in patty
shells.  Makes 10 to 12 servings. Typed in MMFormat by [email protected]
Source: Canadian Living
Posted to MM-Recipes Digest  by "Cindy Hartlin" <[email protected]>
on May 7, 1998

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