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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