Seafood Jacques

Name: Seafood Jacques
Ingredients: 1 c. white wine; 1/4 c. snipped parsley; 1 lb. scallops + 1 lb. shrimp or 1/2 lb. haddock; 4 oz. sliced mushrooms; 2 green onions, chopped; 3 Tbsp. margarine or butter; 3 Tbsp. flour; 1/2 c. half and half; 1/2 c. Swiss cheese, grated

9 ingredients

6 steps

Ingredients

1 c. white wine
1/4 c. snipped parsley
1 lb. scallops + 1 lb. shrimp or 1/2 lb. haddock
4 oz. sliced mushrooms
2 green onions, chopped
3 Tbsp. margarine or butter
3 Tbsp. flour
1/2 c. half and half
1/2 c. Swiss cheese, grated

Directions

1

Put scallops, wine and parsley in 3-quart saucepan.
2

Heat to boiling; reduce heat.
3

Simmer 8 minutes; drain, reserving 1 cup liquid.
4

Saute mushrooms and onions in 2 tablespoons butter. Remove and add 3 more tablespoons butter.
5

Stir in flour. Put in 1 cup liquid and half and half, stirring until smooth.
6

Add cheese; stir until melted, then add fish, mushrooms, onions and shrimp. Serve in patty shells or on rice.