Ingredients
1/2 pound sea scallops1 small onion, finely chopped1 celery rib, finely chopped6 tablespoons butter, cubed7 tablespoons all-purpose flour1-1/2 cups half-and-half cream1 cup shredded sharp cheddar cheese6 tablespoons sherry or apple juice3/4 teaspoon salt1/4 teaspoon cayenne pepper1 pound cooked medium shrimp, peeled and deveined1 can (6 ounces) crab1 can (14 ounces) water-packed artichoke hearts, drained, rinsed, chopped and patted dry1 can (8 ounces) sliced water chestnuts, drained1/2 cup sliced almonds1/4 cup grated Parmesan cheese
Preparation
Preheat oven to 350°. In a Dutch oven, saute scallops, onion and celery in butter until scallops are firm and opaque. Stir in flour until blended. Add cream. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add cheddar cheese, sherry, salt and cayenne, stirring until cheese is melted. Remove from heat; set aside.
In a greased 11x7-in. baking dish, layer the shrimp, crab, artichokes and water chestnuts. Top with sauce. Sprinkle with almonds and Parmesan cheese.
Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving.
