Recipe information
Yield
serves 8
Ingredients
1 1/2 pounds shrimp, cleaned, peeled, and deveined
1 pound fresh sea scallops
12 tablespoons (1 1/2 sticks) butter
One 1-pound haddock fillet
1/2 cup plus 1 tablespoon all-purpose flour
1 cup evaporated milk
1 cup consommé or beef broth
2 tablespoons cornstarch
1/3 cup milk
1 teaspoon garlic powder
1 tablespoon horseradish
1/2 teaspoon salt
1 teaspoon soy sauce
2 tablespoons chopped fresh parsley
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
4 teaspoons ketchup
1/2 cup sherry
Preparation
Preheat oven to 400 degrees. Sauté shrimp and scallops in 4 tablespoons butter for 3 to 5 minutes, until tender. In a saucepan, steam fish in small amount of water for 3 minutes, until tender, and cut into bitesize pieces. In a saucepan, melt remaining 8 tablespoons butter; add flour and evaporated milk; mix and add consommé. Cook over medium heat until thick. Mix cornstarch in 1/3 cup of milk and add remaining ingredients except sherry. Add to sauce and stir well. Add seafood and stir in sherry. Pour into a casserole and bake for 30 minutes.
