| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Dutch |
Barbara3 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Dry white wine |
| 1/4 |
c |
Chopped onion |
| 1/3 |
c |
Chopped fresh parsley |
| 1 |
tb |
Butter |
| 1 |
ts |
Salt |
| 1 1/2 |
lb |
Large fresh shrimp; peeled and deveined |
| 1 |
lb |
Bay scallops |
| 3 |
tb |
Butter |
| 3 |
tb |
Flour |
| 1 |
c |
Half and half |
| 2/3 |
c |
Seafood broth |
| 1/2 |
c |
Swiss cheese |
| 1 |
tb |
Lemon juice |
| 3/4 |
ts |
Lemon pepper seasoning |
| 1 |
c |
Soft breadcrumbs |
| 1/4 |
c |
Parmesan cheese |
| 1/4 |
c |
Sliced almonds |
| 2 |
tb |
Melted butter |
INSTRUCTIONS
Combine first 5 ingredients in a large saucepan or Dutch oven; bring to a
boil. Add shrimp and scallops. Cook about 3 minutes or until shrimp turns
pink. Drain shrimp and scallops; set aside, reserving 2/3 cup of cooking
broth. Melt 3 Tbls butter in Dutch oven over low heat. Add flour, stirring
until smooth. Cook, stirring constantly, 1 minute. Gradually add half and
half and reserved broth, stirring until thickened. Add cheese, lemon juice
and lemon pepper. Stir until smooth. Stir in seafood. Spoon mixture into
baking dish. At this point, it can be covered and chilled overnight. Bake
at 350 degrees, covered, until hot, about 40 minutes if casserole is
chilled. In the meantime, combine last four ingredients, mixing well.
Uncover casserole and add breadcrumb topping. Bake 10 minutes more. Serve
over rice.
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