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Categories:
fresh mushrooms garlic unsalted butter fresh scallops salt white pepper unsalted butter unsalted butter flour Swiss cheese whipping cream white wine lemon juice hearts breadcrumbs Parmesan cheese paprika unsalted butter
Viewed: 69 - Published at: 9 years agoIngredients
- 12 lb medium fresh mushrooms, quartered
- 2 garlic cloves, minced
- 3 tablespoons unsalted butter
- 1 lb fresh scallops, shrimp (or any other seafood you wish)
- 12 teaspoon salt, divided
- 12 teaspoon white pepper, divided
- 14 cup unsalted butter, plus additional
- unsalted butter, to grease baking dish
- 14 cup flour
- 14 cup swiss cheese
- 1 cup whipping cream
- 14 cup white wine
- 2 teaspoons fresh lemon juice
- 1 (14 ounce) can artichoke hearts, drained and quartered
- 14 cup panko breadcrumbs
- 14 cup parmesan cheese, grated
- 1 teaspoon paprika
- 1 tablespoon unsalted butter, melted
Method
- In a 12 inch skillet, saute mushrooms and garlic in 3 tbsp butter, stir in seafood, and saute over medium high.
- Heat 4 minutes or until tender, stirring frequently.
- Remove from heat and add 1/4 tsp salt and 1/4 tsp pepper then set aside.
- Melt 1/4 cup butter in a 2 quart saucepan.
- Add flour, stirring until smooth.
- Add Swiss cheese and cook 1 minute or until melted, stirring constantly.
- Gradually add cream and wine.
- Cook over medium heat, stirring constantly, until thickened.
- Stir in lemon juice, remaining salt and pepper.
- Add seafood mixture and artichokes then gently incorporate.
- Spoon into a buttered, shallow, 2 quart baking dish.
- Combine breadcrumbs, Parmesan cheese and paprika with melted butter.
- Sprinkle over seafood mixture.
- Bake uncovered in a 400 degree oven for 15 minutes or until lightly browned.
