Shrimp and scallop ramekins

Yield: 4 servings

Measure Ingredient
½ cup Water
½ cup Chablis
2 tablespoons Green onion; chopped
⅛ teaspoon Thyme leaves; dried/crushed
1 dash Pepper
½ pounds Scallops; cut in half
½ pounds Shrimp, medium; shelled and deveined
¼ cup Butter; divided
½ pounds Mushrooms; sliced
2 tablespoons Flour, all purpose
1 cup Half and half
1 tablespoon Parsley, fresh; chopped
½ cup Bread cubes; soft
2 tablespoons Parmesan cheese; grated

1. In 2 quart saucepan, combine water, wine, onion, thyme and pepper. Over high heat, heat to boiling. Add scallops and shrimp; reduce heat to low. Simmer 5 minutes or until shrimp are pink and scallops are opaque. With slotted spoon, remove scallops and shrimp to bowl; set aside.

2. Over high heat, boil remaining liquid in saucepan until reduced to about ⅔ cup.

3. Meanwhile, in 10 inch skillet over medium heat, in 2 T hot butter, cook mushrooms until tender and liquid is evaporated, stirring occasionally. Stir in in flour until blended; cook 1 minute, stirring constantly.

4. Gradually stir in reduced liquid and the half and half. Cook until mixture boils and thickens, stirring often. Stir in scallops, shrimp and parsley. Spoon mixture into 4 broiler-safe scallop shells or ramekins.

5. In same skillet, melt remaining butter. Stir in bread cubes and cheese; sprinkle over mixture. 6. Broil 4 inches from heat until bread cubes are golden brown.

Makes 3½ cups or four servings.

Source: Treasury of Campbell's recipes. Typed by Jack Busst, Calgary, Alberta, 94-09-14. Posted on the "Gourmet" echo 94-10-17 Submitted By JACK BUSST On 10-16-94

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