Monday, January 30, 2012
1 Lb. Scallops
1 Lb. Shrimp—(pan fry peeled shrimp in a little olive oil until pink)
1/2 cup plus 3 tablespoons of Flour
Mushrooms—sliced and raw—I use about a cup.
2 Teaspoons of Salt—I use sea salt
4 Cups of Milk
1 Cup of Vermouth, dry
1/8 Teaspoon of Tabasco (You can use a tad more if you prefer)
1 Cup of Bread Crumbs
1/4 Cup of Parmesan Cheese
1/4 Teaspoon of Paprika
In a small skillet, add 3 tablespoons of olive oil. Place over medium heat, add scallops, cook 4 to 5 minutes or until done. Set the pan with the scallops aside. In a large skillet, add 1/2 cup of olive oil and salt, place over medium heat, stir in the 1/2 cup of flour until smooth, then slowly add the milk stirring constantly until mixture thickens. Add 3 tablespoons of flour to the scallops in the smaller pan. Stir until smooth. Then add the scallops to the larger skillet. Now add the crab and the shrimp, mushrooms, vermouth and tabasco. Stir until well blended. Add the mixture to a Pam-sprayed casserole dish. Sprinkle the bread crumbs evenly on top, follow with the Parmesan Cheese and then Paprika. Place in a 375 degree oven for 20 minutes. I like to serve this dish with rice. I prefer whole grain brown rice because it’s better for you.