Ingredients
2 lbs. scallops Bake raw scallops in butter and sherry
2-3 Tbsp. butter at 350 degrees for 8-10 mins.
1/3 c. sherry
While seafood is pre-cooking make a white sauce of:
6 Tbsp. butter
1/2 c. flour If using less than 2 lbs. seafood
1/2 t. salt may cut this in 1/2.
2 c. milk
2 c. extra sharp cheese
(shredded)
Preparation
When scallops have cooked, drain about 1/2 of sherry and butter from pan, leaving enough to cover bottom. Grate cheese and blend into white sauce. Pour cheese sauce over the scallops (in same 9 x 13 pan.) Sprinkle top with cracker crumbs or Pepperidge Farm dressing mix (bread crumbs) and bake 15 more mins. at 350 degrees. May put under broiler 5 mins. to brown, but watch carefully.
Can use a combination of scallops, shrimp or crabmeat–delicious!
