- 5 tablespoons butter
- 4 tablespoons minced shallots
- 3 tablespoons all-purpose flour
- 1/2 cup bottled clam juice
- 1 1/2 cups half-and-half
- 1/4 cup sherry, dry or medium-dry
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon nutmeg
- 1/2 pound wild or cultivated mushrooms, sliced
- 1 pound medium shrimp, peeled and deveined
- 1/2 pound bay scallops (or sea scallops, quartered)
- 1 cup cooked crabmeat, picked over (1/2 pound)
- 1 tablespoon lemon juice
- salt and pepper
- 2 tablespoons butter
- 1 1/2 cups fresh breadcrumbs
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 teaspoons grated lemon zest
1. To make the sauce, melt 3 T. butter in a medium-large saucepan over medium heat. Add the shallots and cook, stirring, for 1 minute. Sprinkle on the flour and cook, whisking, for 2 minutes. Gradually whisk in the clam juice, half and half, and sherry. Bring to a boil, whisking, and cook until the sauce is smooth and thickened, 2 to 3 minutes. Add the salt, pepper, and nutmeg.
2. Preheat the oven to 375. Grease a shallow 2 1/2-quart baking dish with butter.
3. Melt the remaining 2 tablespoons of butter in a large skillet. Add the mushrooms and cook over medium-high heat, stirring frequently, until they soften and begin to brown slightly, about 5 minutes. Add the shrimp and scallops and cook, stirring frequently, until the shrimp turn pink, about 5 minutes. Gently stir in the crabmeat and lemon juice. Pour the sauce over the seafood, stir to combine, and season with salt and pepper to taste. Scrape into the prepared baking dish.
4. To make Lemon Crumbs, melt the butter in a medium-skillet over medium heat. Add the breadcrumbs and toss until barely colored, 2 to 3 minutes. Stir in the parsley and lemon zest.
5. Sprinkle the crumbs over the seafood mixture. Bake for 20 to 25 minutes, or until heated through and bubbly and the crumbs are golden.
menu: Trio of Autumn Greens and/or Winter Salad of Oranges, Radishes, and Basil, buttery dinner roles, and Walnut Pie for dessert
from Dishing Up Maine