Yield: 1 Servings

Ingredients

1 stick butter or margarine
2 c half & half
1/4 ts white pepper
2 chicken bouillon cubes,
-crushed
5 oz sea scallops
5 oz peeled and deveined shrimp
5 oz flounder fillets
3 tb grated parmesan cheese
1 1/2 c flour
1/4 c white wine
2 ds worcestershire sauce
5 oz lump crab meat
1 water

Instructions

To make roux, melt the butter and stir in flour and cook just until well
blended. In a saucepan add the half & half, wine, pepper, worcestershire
sauce and chicken bouillon cubes. Stir to mix and over medium heat, bring
to a boil. Stir in slowly the roux and continue stirring over low heat
until well blended and sauce thickens. Remove from heat and set aside. Cut
flounder into 2 inch cubes. Blanch shrimp and flounder cubes about 2
minutes. Drain; place all seafood in buttered casserole dish, cover with
the sauce and sprinkle with parmesan cheese. Bake uncovered in a 500F oven
for 10 minutes or until Parmesan cheese is melted and casserole mixture
appears bubbly.
Posted to recipelu-digest by GramWag on Mar 18, 1998