Shelly's Recipe

CREAMY SEAFOOD IN WINE SAUCE

Category: Fish and Seafood

1 lb scallops
1/2 lb shrimp and crab meat
8 oz sliced mushrooms
1/2 cup chopped leek
1/2 cup butter
1/4 cup flour
1/4 tsp salt
1/8 tsp dry mustard
Dash pepper
1 1/2 cups half-and-half
Dry white wine

If scallops are large, cut into 1 inch pieces. Cook and stir mushroom and leeks in 2 tbsp water until mushrooms are light brown and liquid is evaporated. Remove from skillet.

Heat 2 tbsp butter in skillet until hot. Cook and stir scallops over medium heat until white, 4-5 minutes. Remove with a slotted spoon. Drain liquid from skillet, reserving 2 tbsp. Heat remaining 1/4 cup butter in skillet over low heat until melted. Stir in flour, salt, mustard and pepper.

Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat; stir in half-and-half. Add enough wine to reserved scallop liquid to measure 1/3 cup and stir into half-and-half mixture. Heat to boiling, stirring constantly and boil and stir 1 minute. Stir in mushroom mixture and seafood. Simmer until everything is hot. Serve over linguini noodles. Serves 4-6