Scallops St. Jacques

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 8
• 1 cup dry wine (fish eye pinot grigio)
• 1 small onion, sliced thin
• 1 tablespoon minced parsley
• 1 teaspoon salt
• 1 lb sea scallops, cut in quarters
• 1 (3 ounce) can broiled sliced mushrooms
• 1/4 cup butter
• 2 teaspoons lemon juice
• water, as needed
• 4 tablespoons flour
• 1 cup light cream
• 1 crushed garlic clove (optional)
• 1/3 cup grated gruyere cheese
• 1/8 teaspoon cracked pepper
• 1/2 lb fresh cooked shrimp
• 1/2 lb fresh alaskan king crabmeat
• 1 cup buttered soft breadcrumbs

Recipe

• 1 combine wine, onion, parsley and salt in a saucepan.
• 2 bring to a boil; add scallops and simmer 2 minutes.
• 3 add canned mushrooms with their broth, 2 tbs of the butter and lemon juice.
• 4 simmer until the butter is melted.
• 5 drain the scallops and mushrooms, saving the liquid!
• 6 measure liquid and add enough water to make 2 cups.
• 7 melt remaining butter, blend in flour, add scallop liquid and light cream. cook over low heat, stirring until thickened and smooth.
• 8 add garlic, if desired. add gruyere cheese and pepper. stir until the cheese melts.
• 9 stir in scallop-mushroom muxtire, shrimp and crabmeat.
• 10 heat on medium/ medium-low heat until it's at a serving temperature.
• 11 turn into a shallow, buttered ovenproof 2-quart casserole (12 x 7 x 2 inches).
• 12 sprinkle with buttered bread crumbs and brown under the broiler.
• 13 note: you can substitute a 5-1/2 oz can of shrimp, drained and a 7 oz can of crabmeat, drained for the fresh seafood -- .