Fancy Seafood Casserole

• 16 oz scallops (about 2 cups)
• 1 cup dry white wine
• 1 small onion, sliced
• 1 Tbsp snipped parsley
• 2 tsp lemon juice
• 1/2 tsp salt

Combine ingredients and bring to boiling; simmer 5 minutes. Drain, reserving 1 cup liquid. In saucepan, melt 4 Tbsp butter; stir in 6 Tbsp flour; add 1 cup light cream and the reserved scallop liquid all at once. Over medium heat, cook and stir till mixture thickens and bubbles; remove from heat. Stir in 2 oz cut up gruyere cheese and a dash pepper till cheese melts. Add the scallop mixture, one 7½-oz can crab meat, drained and flaked, one 4½-oz can shrimp, drained, and one 3-oz can sliced mushrooms, drained. Spoon into 6 individual casseroles. Combine 1½ cups soft bread crumbs and 1 Tbsp melted butter; sprinkle over casseroles. Bake in 350 degree oven for 25 minutes or till heated through.

Yield: 6 servings