Sunday, January 25, 2009


2 sticks of butter
1 cup flour
1 cup milk
1 cup dry white wine
1 lemon juiced
1 t of black pepper
1/4 t of cayenne pepper
2lbs shrimp,peeled and de-veined
2 lbs claw crab meat
2 lbs scallops
3 cups grated sharp cheese

Melt the butter in a heavy sauce pan over low heat. As soon as it is melted, add the flour stirring constantly for about a minute with a wooden spoon. Slowly add the milk stirring with a whisk until you have a nice smooth sauce. Add wine, lemon juice, salt and both peppers, an switch back to the wooden spoon and stir constantly until sauce is smooth, like the consistency of mayonnaise.
Remove from heat.

Bring 2 cups of water and 1/2 teaspoon of salt to a boil in a medium sauce pan and add shrimp. When water returns to a boil, cook shrimp 1 minute . Drain immediately.
Now saute the scallops in a little butter for about 3 minutes, they will continue to cook in the casserole.
Remove the scallops and put in a bowl with the shrimps, add crab meat and hand toss.
Pour the sauce over the seafood and mix gently.
In a sprayed lasagna pan ( 13 x 9 )place the mixture, then cover completely with the cheese.
Bake uncovered at 350 degrees for about 25 to 30 minutes, until bubbly.
Serve alone or over rice or pasta.
This is a very rich dish, but it will be a huge hit. My brother-in-law says its as good if not better than any similar dish he has had in any restaurant. I served on top of pasta, a side of buttered green beans, and a nice dry white wine. It's a very elegant meal.

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