1. In a saucepan, bring the water to a boil, cook celery, and onions until tender (about 6 minutes). 2. Using slotted spoon transfer vegetables to a large bowl. 3. In same saucepan and water, poach scallops over low heat until firm and opaque (aobut 3 minutes). 4. Add shrimp and cook about 4 minutes. 5. Drain seafood, reserving 3/4 cup of cooking liquid. This liquid amount is based on the original serving size. Increase liquid accordingly. 6. Place all seafood into large bowl. 7. In large saucepan, melt butter over medium heat. 8. Add flour and cook, stir for 2 minutes. 9. Gradually whisk in 3/4 cup of cooking liquid and cream, cook until thick. This liquid amount is based on the original serving size. Increase liquid accordingly. 10. Stir in cheese until melted. 11. Add seafood, season with salt and pepper. 12. Transfer into 3.5 L casserole dish. 13. Make topping by melting 2 tablespoons butter and stirring in the 1cup shredded cheddar cheese and 1/2 cups of bread crumbs. Keep in mind this topping is for original recipe. 14. Spread topping over casserole. 15. You can refrigerate the casserole at this point for up to 8 hours, or 16. Bake uncovered in 325oF oven 35-45 minutes or until bubbly around edges. Let stand 5 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
