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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A very rich, creamy seafood casserole Ingredients:
12 tablespoons butter |
6 tablespoons flour |
2 teaspoons salt |
1/4 teaspoon white pepper |
4 cups half-and-half |
1 lb scallops |
1 lb crabmeat (preferably fresh, not canned) |
1 lb cooked shrimp, shelled |
1/2 cup finely chopped onion |
1 1/2 cups sliced mushrooms |
1/4 cup dry sherry |
Directions:
1. Melt 9 T. butter in saucepan.
2. Blend in flour and cook over low heat a few
3. minutes, stirring frequently.
4. Season with salt and pepper.
5. Gradually stir in half & half, stirring constantly until it bubbles. Simmer 5 minutes.
6. In a skillet, saute onions in 3 T. butter until soft, adding scallops for last 2 - 3 minutes.
7. Remove onions and scallops from pan and saute mushrooms for 3 - 4 minutes.
8. Combine cooked ingredients and cream sauce.
9. Stir in cooked shrimp, crabmeat and sherry.
10. Spoon into a casserole dish and bake at 350 degrees until bubbly - about 10 - 15 minutes.
11. This can be served over pasta, but I think its divine on its own.
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