INGREDIENTS
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Ingredients
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5 cups water
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2 tablespoons lemon juice
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1/2 teaspoon salt
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2 pounds orange roughy fillets
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1 pound uncooked medium shrimp, peeled and deveined
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1/2 pound bay scallops
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2 tablespoons butter
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3 tablespoons all-purpose flour
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1 teaspoon chicken bouillon granules
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1 teaspoon Dijon mustard
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Dash pepper
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1 cup heavy whipping cream
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1 cup (4 ounces) shredded Gruyere or Swiss cheese
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Hot cooked pasta