SHRIMP & SCALLOP CASSEROLE

l tsp. lemon juice
l/2 tsp. salt
2 lbs. scallops (large ones)
4 tbsps. butter
l/4 cup chopped onions
l/4 lb. mushrooms sliced
l/3 cupflour
dash pepper
l cup light cream
l/2 cup milk
l cup Gruyere cheese
l/2 cup dry whtie wine
l tbsps. lemon juice
l tbsps. chopped parsley
l/2 cup Ritz craciker crumbs
2 tbsps. meoted butter
Add 3 cans frozen lobster meat or 2 lbs. shrimp – then double rest of the ingredients except scallops
In saucepan combine lemon juice, salt and water and bring to a boil. Add scallops and simmer 6 mins. until tender, drain on towel. In frypan saute in 4 tbnsps. butter, onions and mushrooms, 5 mins. Stir flour into frypan add pepper, cream and milk. Slowly bring to boil and reduce heat until thick. Add cheese until melted, stir in wine, lemon juice and parsley. Add scallops and shrimp and pour into buttered l-l/2 qt. casserole. Mix bread crumbs, 3 tbnsps. butter and put on top of casserole. Bake at 350 oven for 30 mins. Serves 8 or 9 generously. St. Christopher’s cookbook