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A seafood trio of scallops, crab meat and shrimp in a wine laced cream sauce rates the fancy honors.

16 ounces scallops (about 2 cups)
1 cup dry white wine
1 small onion, sliced
1 Tbsp snipped parsley
2 tsp lemon juice
1/2 tsp salt
5 Tbsp butter or margarine
6 Tbsp all purpose flour
1 cup light cream
2 ounces cut up gruyere cheese
pepper
one 7 1/2 oz can crab meat, drained and flaked
one 4 1/2 oz can shrimp, drained
one 3 oz can sliced mushrooms, drained
1 1/2 cups soft bread crumbs (2 slices bread)

Combine the scallops, wine, onion, parsley, lemon juice, and salt. Bring to boiling, simmer 5 minutes. Drain, reserving 1 cup liquid. In saucepan, melt 4 Tbsp butter or margarine; stir in flour. Add cream and the reserved scallop liquid all at once. Over medium heat, cook and stir until mixture thickens and bubbles; remove from heat. Stir in cheese and a dash of pepper until cheese melts. Add the scallop mixture, crab meat, shrimp and mushrooms. Spoon into six individual casseroles. Combine bread crumbs and 1 Tbsp melted butter; sprinkle over casseroles. Bake in 350 degree oven for 25 minutes or until heated through. Makes 6 servings.