Seafood Casserole Recipe

Name: Seafood Casserole
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 portions
Ingredients: 250 mL (1 cup) mushrooms, chopped; 60 mL (¼ cup) butter; 375 mL (1½ cups) clam juice; 125 mL (½ cup) dry white wine; 15 mL (1 tbsp.) fresh parsley, chopped; 2 mL (½ tsp.) fennel seed; 350 g (¾ lb.) deveined shrimp; 350 g (¾ lb.) scallops; 2 shallots,; 45 mL (3 tbsp.) all-purpose flour; 45 mL (3 tbsp.) bread crumbs; To taste, salt and pepper

Ingredients

250 mL (1 cup) mushrooms, chopped
60 mL (¼ cup) butter
375 mL (1½ cups) clam juice
125 mL (½ cup) dry white wine
15 mL (1 tbsp.) fresh parsley, chopped
2 mL (½ tsp.) fennel seed
350 g (¾ lb.) deveined shrimp
350 g (¾ lb.) scallops
2 shallots,
45 mL (3 tbsp.) all-purpose flour
45 mL (3 tbsp.) bread crumbs
To taste, salt and pepper

PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 4 portions

Instructions

Place scallops and shrimp in a casserole pot.
Add herbs, white wine and clam juice.
Salt and pepper.
Cover and bring to a boil over medium heat.
Remove pot from heat and let stand for a few minutes.
Remove scallops and shrimp from liquid and set aside.
Heat liquid in pot for a few minutes and set aside.
Heat 45 mL (3 tbsp.) of butter in a skillet over medium heat.
Add mushrooms and shallots.
Brown and season.
Add flour and cook for 1 minute.
Add reserved cooking liquid and stir thoroughly.
Let sauce cook for a few minutes.
Place scallops and shrimp in an au gratin dish and pour sauce on top.
Combine remaining butter with breadcrumbs and sprinkle on top of scallops and shrimp.
Broil for 3 minutes.
Serve over pasta or rice or in puff pastry shells.