1 cup butter or margarine, divided
1/4 cup minced shallots
2 (8-ounce) packages fresh sliced mushrooms
1 tablespoon lemon juice
1 1/2 pounds unpeeled, large fresh shrimp
1 1/2 pounds sea scallops
2 1/2 cups half-and-half
1/3 cup all-purpose flour
2/3 cup grated Parmesan cheese
3 tablespoons dry sherry
1 teaspoon Dijon mustard
Pinch of ground nutmeg
1/2 teaspoon salt
1/4 teaspoon white pepper
2/3 cup shredded Swiss cheese
Melt 6 tablespoons butter in Dutch oven over low heat; add
shallots and saute 1 minute. Increase heat to high. Add mushrooms
and lemon juice and cook, stirring constantly until tender.
Transfer to bowl. Peel and devein shrimp. Melt 4 tablespoons
butter in Dutch oven over medium heat; add shrimp and saute 3-5
minutes or just until shrimp turn pink. Add to mushroom mixture.
Bring scallops and half-and-half to a boil in saucepan over
medium-high heat. Reduce heat and simmer, stirring often, 3-5
minutes or just until scallops are opaque. Pour through wire-mesh
strainer into small bowl; add scallops to mushroom mixture.
Reserve half-and-half. Drain any liquid from mushroom mixture.
Add liquid to reserved half-and-half. Melt remaining 6 tablespoons
butter in Dutch oven over low heat; whisk in flour until smooth.
Cook, whisking constantly, for 1 minute. Gradually add half-and-
half mixture; cook over medium heat, whisking constantly until
mixture is thickened and bubbly. Add Parmesan cheese and next 5
ingredients; cook whisking constantly, 3 minutes or until cheese
melts and sauce is smooth. Remove from heat; stir in mushroom
mixture. Spoon into 10 lightly greased individual serving bowls
(or baking shells) and sprinkle evenly with shredded Swiss cheese.
Place on two 15x10-inch jelly roll pans. Broil 5 1/2 inches from
heat (with electric oven door partially open) 8 minutes or until
Swiss cheese is golden and mixture is bubbly. Serve immediately.
Yield: 10 servings.
Note: Mixture may be prepared a day ahead and chilled. Broil
just before serving.
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