Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 tablespoons | Butter |
| 3 tablespoons | Flour |
| 1 teaspoon | Salt |
| ⅛ teaspoon | White pepper |
| 2 cups | Light cream |
| ½ pounds | Scallops; sliced |
| ¼ cup | Finely chopped onion |
| ½ cup | Sliced mushrooms |
| ½ pounds | Shrimp; cooked & cleaned |
| ¼ pounds | White crab meat |
| 2 tablespoons | Madiera wine |
| 3 teaspoons | Bread crumbs |
In double boiler melt 4 tbs butter; blend in flour, salt & pepper. Over direct heat gradually add cream, stirring constantly to boiling point.
Return to double boiler & cook 5 minutes more. Melt remaining butter in skillet; add scallops & onions & saute. Remove scallops & onions. Add mushrooms & saute 3 minutes. Combine sauce, scallops, mushrooms, shrimp, crab & wine. Mix lightly & taste for seasonings. Spoon into 6 scallops shells or ramekins & sprinkle with bread crumbs. Bake in 400 oven for 10 minutes or until delicately browned. Serve at once. Yields 6 servings.
MARY ANN WHALEY
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .