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Shrimp and Scallops Gruyère

Delicious—worth the time spent in preparation.  Sauce may be made ahead and shrimp and scallops added on the serving day.

3/4 cup plus 2 tablespoons butter, divided     
3/4 cup flour     
3 cups milk     
12 ounces Gruyère cheese     
1/4 teaspoon garlic powder         
3 teaspoons salt, divided     
Pepper to taste   
1/4 teaspoon dry mustard
2 teaspoons tomato paste
3 teaspoons lemon juice, divided
1 pound raw scallops
1 pound shrimp, cooked and cleaned
1/2 pound mushrooms, sliced

3 tablespoons diced green bell pepper

Make a cream sauce in the top of a double boiler with 3/4 cup butter, flour, and milk. Cut the cheese into small pieces and add to the sauce.  Stir until cheese melts.  Add garlic powder, 2 1/2 teaspoons salt, pepper, mustard, tomato paste, and 2 teaspoons of the lemon juice.

Poach scallops for 10 minutes in water to which the remaining 1 teaspoon lemon juice and 1/2 teaspoon salt have been added.  If cream sauce is too thick, add a little scallop broth.  Drain scallops and add scallops and shrimp to the sauce.  Sauté the mushrooms in the remaining 2 tablespoons butter.  Add to the sauce.  Heat for 15 minutes.  Sauté green bell pepper in a little butter and add to sauce.  Put all in chafing dish. Serve with rice or patty shells.  Serves 8–10.

Contributed by Winterthur’s Culinary Collection

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