Seafood Casserole

September 03, 2006

1 cup dry white wine
4 tablespoons butter or margarine
1 tablespoon chopped fresh parsley
1 teaspoon salt
1 medium onion, thinly sliced
1 pound fresh bay scallops
1 pound fresh, medium shrimp, peeled and deveined
3 tablespoons all-purpose flour
1 cup half-and-half
1/2 cup shredded Swiss cheese
2 teaspoons lemon juice
1/8 teaspoon pepper
1/2 pound lump crabmeat
1 (4-ounce) can sliced mushrooms, drained
1 cup soft bread crumbs
1/4 cup freshly grated Parmesan
Chopped fresh parsley, to taste
Paprika, to taste

Combine wine, 1 tablespoon of butter or margarine, parsley, salt and onion in a Dutch oven and bring to a boil. Add scallops and shrimp. Cook three to five minutes and drain, reserving 2/3 cup of the liquid.

Melt 3 tablespoons of butter in a Dutch oven over low heat. Add flour and stir until smooth. Cook for one minute, stirring constantly. Gradually add the half-and-half and cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add Swiss cheese, stirring until the cheese melts. Gradually stir in reserved liquid, lemon juice and pepper. Add scallop and shrimp mixture, crabmeat and mushrooms. Spoon mixture into a lightly greased 12-by-8-by-2-inch baking dish. Cover and refrigerate for eight hours.


Remove baking dish from refrigerator and let stand for 30 minutes at room temperature. Bake covered at 350 degrees for 40 minutes. Combine bread crumbs and Parmesan, then sprinkle the mixture evenly over the seafood mixture. Bake an additional five minutes. Sprinkle with parsley and paprika. Let stand 10 minutes before serving. Serving with wild rice is optional.

Serves 8.

- Courtesy of Pat Weneck

The Herald-Mail Articles