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Stuffed Crabs Fish/SeafoodHolbrook, W.
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Seafood Gumbo Fish/SeafoodHolbrook, Mrs. W.
Poached Fish With White Buiter Sauce Fish/SeafoodFerguson Jr., J. Carl
Seafood Easy Fish/SeafoodWoods, Mrs. John S.
Full Page 4 x 6 5 x 7

1/4 c. flour
1 t. prepared mustard
1 t. salt
1/8 t. cayenne
1/4 c. butter (1/2 stick), melted
2 c. milk
1 T. Worcestershire sauce
3/4 c. grated Permesan cheese
1 t. minced green onion
2 T. butter
2 c. cooked scallops
1 c. cooked shrimp
1 T. minced parsley

Stir flour, mustard, salt and cayenne into butter. Add milk; cook until thick. Remove from heat, add worcestershire sauce and 1/2 cup grated cheese. Saute onions in 2 T. butter until soft; add scallops, shrimp, parsley and sauce. Spoon into scallop shells. Sprinkle with remaining cheese. Dot with butter and broil 3 inches from source of heat until browned.

Makes 6 servings.
Keywords: French, chicken   Category: Fish/Seafood    Cookbooks: Carl and Hugh
Recipe by W. Holbrook     Added: April 22, 2006 by deebeeeff     Last Updated: October 25, 2014
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