Shrimp And Scallops Au Gratin

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Mouth watering dish first tried at the san francisco wharf. serve over rice or with a loaf of french bread. tip to preparation, have everything cut, chopped and measured ahead of time as it goes fast, but easy.

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Steps

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Saut onions and garlic in 1 t.

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Butter over medium heat for 3 minutes.

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Salt to taste.

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Add scallops , shrimp , mushrooms , accent , salt & pepper , & 3 t.

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Butter , stirring to mix well.

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Be sure to salt and pepper to your tastes.

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My amounts may be to heavy for some.

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Start cream sauce by melting butter in medium sauce pan , mix in flour slowly.

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Cook for 2 minutes.

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Add half-and-half slowly and stir constantly til very thick , set aside.

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Scallops and shrimp should be stirred occasionally and will be done by the time the cream sauce is done.

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Add sherry and grated sharp cheddar cheese to the scallops and shrimp and stir in , then add cream sauce and mix it well until cheese is melted.

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Pour into large casserole dish or individual serving dishes , sprinkle with cracker crumbs and paprika.

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Bake at 350f for 15 minutes or til golden.

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Ingredients

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large scallop, medium shrimp, white mushrooms, diced onion, minced garlic cloves, butter, sharp cheddar cheese, dry sherry, accent seasoning, salt, pepper, paprika, flour, cream