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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |