Yield: 6 Servings

Ingredients

1/2 c vegetable oil
10 flour or corn tortillas; *
1/2 c green onions w/tops; sliced
1/4 c margarine or butter
1/4 c unbleached flour
1/2 ts salt
1/4 ts pepper
2 c half & half light cream
1 chipotle chile; **
1 lb bay scallops
1 lb raw shrimp; medium; shelled
4 bacon slices; ***

Instructions

* Tortillas should be 6 to 7 inches in diameter and cut into 1/2-inch
strips. ** Chipotle Chile should be a canned one in adobo sauce and be
finely chopped. *** Bacon should be crisply cooked and crumbled. Heat oil
in a 10-inch skillet until hot. Cook tortilla strips in the hot oil until
they are light golden brown, about 30 to 60 seconds and then drain. Set
aside. Cook onions in margarine in a 3-quart sauce pan over low heat until
tender, then stir in the flour, salt and pepper. Cook, stirring constantly,
until mixture is bubbly. Remove from heat, stir in half & half (light
cream). Heat to boiling, stirring constantly. Boil and stir for 1 minute,
then reduce the heat. Stir in remaining ingredients except the bacon. Cook
over medium heat, stirring frequently, just until the shrimp are pink,
about 9 minutes. Heat the oven to 350 degrees F. Layer half of the
tortilla strips in the bottom of a greased 3-quart casserole; top with half
of the seafood mixture. Repeat with remaining tortilla strips and seafood
mixture; top with the bacon. Bake until hot, 15 to 20 minutes.

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Preparation Time: 0:0