Shrimp and Scallop Bake

Serves: 5
Total Calories: 710


1 pound fresh scallops (bay or halved sea scallops)
12 ounces medium shrimp, peeled and deveined
8 ounces fresh mushrooms, cleaned and sliced
3 tablespoons butter
melted butter
1/4 cup dried bread crumbs
Parmesan cheese
6 tablespoons butter
6 tablespoons flour
1/2 teaspoon salt
2 1/3 cups milk
2/3 cup dry white wine
10 ounces Swiss cheese, grated


Preheat oven to 350°. In large frying pan, sauté scallops, shrimp, and mushrooms in 3 tablespoons butter until shrimp are just pink and mushrooms look moist. Put scallops, shrimp, and mushrooms into greased 4-quart casserole dish. Top with Sauce and stir. Add enough melted butter to moisten 1/4 cup bread crumbs. Sprinkle crumbs over casserole. Top with Parmesan cheese to taste. Bake 20–30 minutes until cheese bubbles.

Melt butter in large saucepan, add flour and salt, and cook until bubbly. Remove from heat and slowly add milk, stirring constantly. Add wine. Return to heat and add Swiss cheese; heat until thickened.

Nutritional Facts:

Serves: 5
Total Calories: 710
Calories from Fat: 380

This Shrimp and Scallop Bake recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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