- Portion size 6 servings
- Credits : richv1 laflamme
MethodCook shrimp in boiling water (don't overcook). Cut shrimp in bite-sized pieces.
Combine mushrooms, water, lemon juice and the 3 tbsp of butter; simmer for 8 minutes. Drain the liquid and set mushrooms and liquid aside.
Combine scallops (cut in bite-sized pieces) wine, onion, bayleaf, parsley and 1/2 tsp of the salt; simmer for 10 minutes. Remove onion, bayleaf and parsley, and discard. Drain the liquid and set scallops and liquid aside.
Measure 3 cups of liquid, starting with the liquid from the scallops, then adding the liquid from the mushrooms (throw out any excess of the latter liquid or, alternately, add water to make up 3 cups).
Melt the 3/8 cups of butter in a non-stick saucepan on medium heat. Add the 3/8 cups of flour and boil gently for 1 minute. Slowly add the 3 cups of liquid and cook until smooth and thickened, stirring constantly. Add salt and pepper to taste.
Divide the shrimps, scallops and mushrooms evenly in your 6 dishes. Spread the sauce evenly between the 6 dishes. Cover evenly with the cheese. Cover with foil and reheat in a 325-degree oven. Reheating time would be approximately 40 minutes if the preparation is at room temperature. Adjust heating time for "cold from the refrigerator or straight from the freezer".
Enjoy with a nice white wine and good crusty bread! This freezes very well and can therefore be prepared well ahead of time.