Shrimp and Scallops Mornay

Yield: 10 servings

Ingredients

• 1  cup  butter or margarine, divided
• 1/4  cup  minced shallots
• 2  (8-ounce) packages fresh mushrooms, sliced
• 1  tablespoon  lemon juice
• 1 1/2  pounds  unpeeled, large fresh shrimp
• 1 1/2  pounds  sea scallops
• 2 1/2  cups  half-and-half
• 1/3  cup  all-purpose flour
• 2/3  cup  grated Parmesan cheese
• 3  tablespoons  dry sherry
• 1  teaspoon  Dijon mustard
• Pinch of ground nutmeg
• 1/2  teaspoon  salt
• 1/4  teaspoon  ground white pepper
• 2/3  cup  shredded Swiss cheese

Preparation

Melt 6 tablespoons butter in a Dutch oven over low heat; add shallots, and sauté 1 minute. Increase heat to high. Add mushrooms and lemon juice, and cook, stirring constantly, until mushrooms are just tender. Transfer to a bowl.

Peel shrimp; devein, if desired.

Melt 4 tablespoons butter in Dutch oven over medium heat; add shrimp, and saute 3 to 5 minutes or just until shrimp turn pink. Add to mushroom mixture.

Bring scallops and half-and-half to a boil in a saucepan over medium-high heat. Reduce heat, and simmer, stirring often, 3 to 5 minutes or until scallops are opaque. Pour through a wire-mesh strainer into a small bowl; add scallops to mushroom mixture. Reserve half-and-half.

Drain any liquid from mushroom mixture. Add liquid to reserved half-and-half.

Melt remaining 6 tablespoons butter in Dutch oven over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add half-and-half mixture; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Add Parmesan cheese and next 5 ingredients; cook, whisking constantly, 3 minutes or until cheese melts and sauce is smooth. Remove from heat; stir in mushroom mixture.

Spoon into 10 lightly greased shell-shaped baking dishes or individual serving bowls, and sprinkle evenly with shredded Swiss cheese. Place on 2 (15- x 10-inch) jellyroll pans.

Broil 5 1/2 inches from heat (with electric oven door partially open) 8 minutes or until Swiss cheese is golden and mixture is bubbly. Serve immediately.

Note: Mixture may be prepared a day ahead and chilled. Broil just before serving.