Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.1 6/24/83; site seismo.UUCP
Path: utzoo!linus!philabs!seismo!liz
From: liz@seismo.UUCP (Elizabeth Cummings)
Newsgroups: net.cooks
Subject: Casserole St. Jacques
Message-ID: <373@seismo.UUCP>
Date: Fri, 14-Oct-83 11:17:11 EDT
Article-I.D.: seismo.373
Posted: Fri Oct 14 11:17:11 1983
Date-Received: Sun, 16-Oct-83 09:14:42 EDT
Organization: Center for Seismic Studies, Arlington, VA
Lines: 26

1 lb sea scallops
1 cup dry white wine
1 small onion (sliced thin)
1 tablespoon minced parsley
1 teaspoon salt
1 can sliced mushrooms (3 oz) 
1/4 cup butter
2 teaspoons lemmon
4 tablespoons flour
1 cup light cream
1/3 grated Gruyere chese
Dash pepper
1 can shrimp 5 1/2 oz
1 can Alaska King crabmeat
1 cup soft buttered bread crumbs

Defrost scallops (if frozen). Combine next four ingrediants in 
saucepan; bring to a boil, add scallops simmer 5 minutes.
Add mushrooms with their broth, 2 tablespoon butter is melted.
Drain scallops. Measure liquid and cream. Cook and stir over
low heat until thickened and smooth. Add cheese and pepper;
stir until cheese melts. Stir in scallops, mushrooms, shrimp,
and crabmeat. Heat to a serving. Turn into a quart casserole;
sprinkle with butter bread crumbs. Brown under broiler.
Serves 6 to 8.