Shrimp and scallop casserole
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Dry white wine |
| ¼ | cup | Chopped onion |
| ⅓ | cup | Chopped fresh parsley |
| 1 | tablespoon | Butter |
| 1 | teaspoon | Salt |
| 1½ | pounds | Large fresh shrimp; peeled and deveined |
| 1 | pounds | Bay scallops |
| 3 | tablespoons | Butter |
| 3 | tablespoons | Flour |
| 1 | cup | Half and half |
| ⅔ | cup | Seafood broth |
| ½ | cup | Swiss cheese |
| 1 | tablespoon | Lemon juice |
| ¾ | teaspoon | Lemon pepper seasoning |
| 1 | cup | Soft breadcrumbs |
| ¼ | cup | Parmesan cheese |
| ¼ | cup | Sliced almonds |
| 2 | tablespoons | Melted butter |
Directions
Combine first 5 ingredients in a large saucepan or Dutch oven; bring to a boil. Add shrimp and scallops. Cook about 3 minutes or until shrimp turns pink. Drain shrimp and scallops; set aside, reserving ⅔ cup of cooking broth. Melt 3 Tbls butter in Dutch oven over low heat. Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add half and half and reserved broth, stirring until thickened. Add cheese, lemon juice and lemon pepper. Stir until smooth. Stir in seafood. Spoon mixture into baking dish. At this point, it can be covered and chilled overnight. Bake at 350 degrees, covered, until hot, about 40 minutes if casserole is chilled. In the meantime, combine last four ingredients, mixing well.
Uncover casserole and add breadcrumb topping. Bake 10 minutes more. Serve over rice.
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