liz@seismo.UUCP (Elizabeth Cummings) (10/14/83)
1 lb sea scallops 1 cup dry white wine 1 small onion (sliced thin) 1 tablespoon minced parsley 1 teaspoon salt 1 can sliced mushrooms (3 oz) 1/4 cup butter 2 teaspoons lemmon 4 tablespoons flour 1 cup light cream 1/3 grated Gruyere chese Dash pepper 1 can shrimp 5 1/2 oz 1 can Alaska King crabmeat 1 cup soft buttered bread crumbs Defrost scallops (if frozen). Combine next four ingrediants in saucepan; bring to a boil, add scallops simmer 5 minutes. Add mushrooms with their broth, 2 tablespoon butter is melted. Drain scallops. Measure liquid and cream. Cook and stir over low heat until thickened and smooth. Add cheese and pepper; stir until cheese melts. Stir in scallops, mushrooms, shrimp, and crabmeat. Heat to a serving. Turn into a quart casserole; sprinkle with butter bread crumbs. Brown under broiler. Serves 6 to 8.