1 pound scallops
1/2 pound shrimp
1/2 pound crab meat
8 ounces mushrooms, sliced
1/2 cup chopped leek
1/2 cup butter
1/4 cup all purpose flour
1/4 teaspoon salt
1/8 teaspoon dry mustard
dash of pepper
1 1/2 cups half-and-half
Dry white wineIf scallops are large, cut into 1-inch pieces. Cook and stir
mushrooms and leek in 2 tablespoons of the butter in 10-inch skillet
over medium heat until mushrooms are light brown and liquid is
evaporated. Remove from skillet. Heat 2 tablespoons of butter in
skillet until hot. Cook and stir scallops over medium heat until
white, 4-5 minutes. Remove with slotted spoon. Drain liquid from
skillet, reserving 2 tablespoons.
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; stir into half-and-half mixture. Heat to boiling, stirring
constantly; boil and stir one minute. Stir in mushroom mixture,
scallops, shrimp and crab. Simmer till everything is hot. Serve over
hot linguini noodles.
Serves 4 to 6.
