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    Scallops, Shrimp, and Pasta


    Source of Recipe


    Internet

    List of Ingredients




    2 lb. large sea scallops
    1/4 cup light sherry
    1/4 cup fresh lemon juice
    Salt & pepper to taste
    2 Tbs. butter
    2 Tbs. flour
    1/2 tsp. mustard
    1 chicken boullion cube
    1/2 cup half-and-half or cream
    1/2 cup shredded Swiss cheese
    1 lb. medium shrimp
    1 Tbs. parsley
    Fresh lemon for garnish

    Recipe



    Prep. time: 45 minutes
    Yield: 6 servings

    Preheat oven to 350º.

    Wash scallops and pat dry with paper towels. Mix sherry and lemon juice, pour over scallops; sprinkle with salt and pepper. Bake, uncovered, 10 minutes. Drain broth and reserve. Bake another 5 minutes.

    Add enough water to the reserved broth to make 1 cup.

    Melt butter in a skillet, stir in flour, mustard, and instant boullion. Cook over low heat, stirring until bubbly.

    Remove from heat; stir in reserved broth and cream. Heat to boiling, stirring constantly, about 1 minute.

    Add cheese and shrimp. Heat over low heat until cheese is melted. Add scallops and blend. Sprinkle with fresh parsley and garnish with sliced lemon.

    Note: Serve over cooked pasta or serve alone.

 

 

 


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