Three-in-one Seafood casserole
By
June Regan
@mjunereg
1
Helen Dollaghan's Dishes, published 1980 Denver Post..
I made extra sauce and did serve with pasta or rice.
I made extra sauce and did serve with pasta or rice.
Ingredients
- 1 Tbsp
- minced parsley
- 1 tsp
- salt
- 1 lb
- uncooked scallops/thaw if frozen
- 1/2 c
- butter (one stick)
- 2 tsp
- lemon juice, fresh
- 1- 3 oz can(s)
- sliced mushrooms//reserve liquid
- 4 Tbsp
- flour
- 1 c
- half-and-half
- 1 c
- grated cheddar cheese
- 1/2 lb
- shrimp/cooked, peeled, deveined
- 1/2 lb
- flaked crab or lobster
- 1 c
- dry white wine
- 1 small
- thinly sliced onion
How to Make Three-in-one Seafood casserole
- 1Combine wine, onion, salt and scallops in large saucepan. Bring to a gentle bubbling (not boiling) point. Reduce heat and simmer, just till scallops are done. Remove scallops from pan, cut in half if large pieces.
- 2To the liquid in pan, add 2 Tablespoons of butter, lemon juice and liquid from mushrooms. Heat till butter melts. Add enough water to make this 2 cups.
- 3In another saucepan, melt remaining butter. Add flour. Stir a few minutes over moderate heat. Gradually add wine mixture and half and half. Cookk, stiring, over moderate heat till thickened. Add cheese, stirring until cheese melts. Add scallops, mushrrom, shrimp and crab. Heat through. Serve in casserole.
