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Categories:
water white wine dill scallops shrimp butter mushrooms chives flour light cream cracker crumbs butter
Viewed: 79 - Published at: 6 years agoIngredients
- 2 cups water, lightly salted
- 1/2 cup white wine
- 1 sprig fresh dill
- 1 lb sea scallops
- 1 lb shrimp, shelled and cleaned
- 1/4 cup butter or 1/4 cup margarine
- 4 ounces fresh mushrooms, thinly sliced
- 1/4 cup chives or 1/4 cup green onion, chopped
- 1/4 cup flour
- 1 cup light cream
- 1 1/2 cups cracker crumbs
- 3 tablespoons butter, melted
Method
- Bring water, wine and dill to a boil.
- Add scallops; simmer 2 minutes.
- Add shrimp; simmer 3-4 minutes longer or until shrimp are opaque.
- Remove from heat.
- Put seafood in a shallow 1 1/2 Quart baking dish. Set aside; reserve liquid.
- Heat 1/4 C butter in skillet; saute mushrooms with chives or green onions.
- Stir in flour continue cooking 1 minute until bubbly.
- Stir in cream and 1 Cup of the reserved fish stock.
- Cook slowly until thick. Add salt and pepper if desired.
- Pour sauce over seafood.
- Mix cracker crumbs and the 3 T melted butter.
- Sprinkle cracker crumbs over the seafood.
- Bake at 400 for 15-20 minutes or until bubbly and lightly browned.
