SPECIAL SEAFOOD CASSEROLE
1/2 pound sea scallops
1 small onion, finely chopped
1 celery rib, finely chopped
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6 tablespoons butter, cubed
7 tablespoons all-purpose flour
1 1/2 cups half-and-half cream
1 cup (4 ounces) shredded sharp Cheddar cheese
6 tablespoons sherry or apple juice
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound cooked medium shrimp, peeled and deveined
1 can (6 ounces) crab
1 can (14 ounces) water-packed artichoke hearts, drained, rinsed, chopped and patted dry
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup sliced almonds
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees.
In a Dutch oven, saute scallops, onion and celery in butter until scallops are firm and opaque.
Stir in flour until blended. Add cream. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add Cheddar cheese, sherry, salt and cayenne, stirring until cheese is melted. Remove from heat; set aside.
In a greased 11-by-7-inch baking dish, layer the shrimp, crab, artichokes and water chestnuts. Top with sauce. Sprinkle with almonds and Parmesan cheese.
Bake, uncovered, 25-30 minutes, or until heated through. Let stand 10 minutes before serving. Yield: 6 servings.
Taste of Home’s “Holiday & Celebrations Cookbook Annual 2004”