Seafood Casserole

Seafood Casserole
Recipe Number: 1104279180
Contributor: Nell
Rating: 10.00 based on 2 votes
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Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Average
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Ingredients:

some shrimp
some crabmeat
some scallops

grated cheese (your choice, I like gruyere)
dry white wine
White Sauce

Cooking Instructions:

Steam the shrimp to light pink. Clear the crabmeat of debris. Sautee the scallops lightly in butter, save the juice.

Make a white sauce (3 or 4 tbsps butter and flour make the paste). Then add the scallop juice to thin the paste, then milk until you have thick liquid -- sort of like egg custard looks before it sets.

Sprinkle in the cheese, 1/2 cup dry white wine if you've a notion, then add drained seafood, mix it all up in the same cooking pan (a big skillet works well over here).

Pour concoction into lightly greased casserole dish, cover the top with plenty of breadcrumbs (or herbed, packaged "dressing," whatever) dot the crumbed surface with tiny slivers of butter. Bake in 350 to 375 oven until done.

Additional Comments:

This works okay as a side dish with the traditional Holiday season turkey, ham, scalloped oyster stuff cooked up around here. If the color scheme looks too boring, add a dab of something green, like chopped spinach or parsley flakes -- doesn't alter the taste a bit!