I’m from the Maritimes and my father was a fisherman, so we ate fish almost every day while I was growing up. Over the years I’ve tried many seafood dishes, but this one is my favorite. It’s great to serve at parties, and guests always rave about the flavor.
—HAZEL MCMULLIN AMHERST, NS
PREP: 30 MIN. • BAKE: 15 MIN. • MAKES: 6 SERVINGS
4 tablespoons butter, divided
2 tablespoons all-purpose flour
1/8 teaspoon pepper
1 cup chicken broth
1/2 cup 2% milk
1/2 cup grated Parmesan cheese, divided
1/2 pound sea scallops
1 pound haddock or cod fillets, cut into six pieces
1 1/2 cups sliced fresh mushrooms
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese
1. In a large saucepan, melt 2 tablespoons butter. Stir in flour and pepper until smooth; gradually add broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in 1/4 cup Parmesan cheese; set aside.
2. Preheat oven to 350°. Place scallops in another saucepan; cover with water. Simmer, uncovered, 4-5 minutes or until firm and opaque.
3. Meanwhile, place fillets in a shallow 2-qt. microwave-safe dish. Cover and microwave on high 2-4 minutes or until fish flakes easily with a fork. Drain scallops. Arrange fish and scallops in a greased 11x7-in. baking dish.
4. In a small skillet, saute mushrooms in remaining butter until tender; stir into cheese sauce. Spoon over seafood. Sprinkle with mozzarella, cheddar and remaining Parmesan cheese.
5. Cover and bake 15-20 minutes or until bubbly and cheese is melted.
NOTE This recipe was tested in a 1,100-watt microwave.