Shrimp Boat at Sunrise, Tybee Island, GA
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Wells, Joanne
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Gigi's Shrimp and Scallops Gruyère

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Scallops from Market on Rue Cler, Paris, France
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Moos, Martin
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Gigi's Shrimp and Scallops Gruyère

This was one of my mothers all-time favorite recipes for entertaining.
She served it often, always to raves. Her procedure as written is rather
sketchy. If the basic procedure for making a white sauce is unfamiliar
to you, Julia Child to the rescue!

3/4 cup plus 2 tablespoons butter
3/4 cup all-purpose flour
1 1/2 cups fish stock or bottled clam juice
1 1/2 cups milk or half-and-half
9 ounces Gruyère cheese
1/4 teaspoon garlic powder
[we substitute minced garlic]
2 teaspoons salt, or to taste
1/4 teaspoon white pepper
1/4 teaspoon dry mustard
2 tablespoons tomato paste (for color)
3 tablespoons lemon juice
1 pound raw bay scallops*
1 pound medium-size shrimp, cooked*
1/2 pound sliced fresh mushrooms

* Other seafood of your choice may be substituted

Make a cream sauce using 3/4 cup butter, flour, stock or clam juice and
milk or half-and-half. Grate the cheese and add it to the sauce. Cook,
stirring constantly, until the cheese melts. Add garlic powder, salt, white pepper, dry mustard, tomato paste, and 2 tablespoons of the lemon juice, stirring to combine well.
Poach the scallops 10 minutes in water to cover with the remaining 1 tablespoon lemon juice and 1/2 teaspoon salt. Add 1/2 cup of the scallop poaching liquid to the cream sauce.
Sauté the mushrooms in 2 tablespoons butter and add them to the sauce. Cook the sauce over low heat, stirring occasionally, 10 to 15 minutes.
Add scallops and shrimp and cook just to heat through. Do not overcook
or the seafood will toughen. Serve over rice. Serves 4-6.
 

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