Made this recipe last night and pronounce it fabulous. Absolutely
wonderful. My only regret is that I didn't make note of the source
(had cut and pasted it weeks ago). If anyone recognizes it and knows
the source, please let me know so that I may properly attribute it.

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Seafood Au Gratin

fish and seafood, seafood/shellfish

2 tablespoons olive oil
1 pound fresh shrimp, peeled and deveined
1 pound bay scallops (or sea scallops quart; rinsed and drained
3 tablespoons butter
2 tablespoons flour
2 egg yolks
1 cup hot chicken broth
3 tablespoons chopped shallots
4 ounces Button mushrooms; drained
1/2 cup white wine
1 pound cooked crab meat (can be canned if; good quality)
2 cups shredded provolone cheese
1/2 cup grated parmesan cheese
2 tablespoons chopped fresh parsley

Preheat oven to 400 F. Lightly butter 8 small baking dishes.
In a large skillet, heat olive oil over medium high heat. Saute
shrimp,
crab and scallops until firm, about 5 minutes.
In a medium saucepan, melt butter over medium heat. Stir in flour
until
smooth. Gradually add chicken broth and egg yolks, and raise heat to
medium-high. Stir until lightly thickened. Mix in shallots, mushrooms
and
wine. Cook for 5 to 10 minutes.
Arrange shrimp, scallops and crab in the bottom of prepared dishes.
Pour
sauce over seafood and cover with cheese.
Bake in preheated oven until golden, about 12 to 15 minutes. Sprinkle
with
parsley and serve.

Yield: 8. servings

Note: I buttered a 2 qt ovenproof dish and dumped the lot into it.
Worked fine. Sort of like a seafood casserole. Really tasty.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Regime Change Begins At Home."

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