Oodles of seafood in a velvety cream sauce.
7 T. butter, divided
1/2 lb. small shrimp, peeled and cleaned
1/2 lb. crabmeat
1/2 lb. scallops
1 T. shallots, chopped
10 T. sherry or chicken broth, divided
1/2 t. salt
1/4 t. pepper
3 T. all-purpose flour
1-1/2 c. milk
Garnish: bread crumbs, grated Parmesan cheese
Melt 4 tablespoons butter in a large skillet over medium heat. Add seafood and shallots; sauté for 5 minutes. Sprinkle with 6 tablespoons sherry or broth, salt and pepper; set aside. In a small saucepan, melt remaining butter; add flour, stirring to thicken. Add milk and remaining sherry; stir until smooth. Combine sauce and seafood mixture and place in a lightly greased 13"x9" baking pan. Sprinkle with bread crumbs and Parmesan; bake at 400 degrees for 30 minutes. Serves 6 to 8.
Serve seafood as a scrumptious appetizer before dinner. Whip up Mint Pesto Sauce for dipping. Combine 1 clove garlic, 2 tablespoons toasted almonds, 2 cups fresh mint leaves, 1/4 cup olive oil, 1/3 cup plain yogurt and 1 tablespoon lemon juice in a food processor. Process until well blended.