scallops & shrimp casserole


This sauce is almost the same recipe as the Cheese Fondue.

It was prepared with milk rather than wine and the sauce is a bit more liquid. I even prepared it the same way, in my little deep-fryer with thermostat.

The cheese is essential for the flavor, but the real treat here is the seafood. That makes it a very different dish. The scallops were huge, and so were the shrimp. Delicious.


This is what you need for 8 servings:

  • 1 lb. large shrimp
  • 1 lb. jumbo scallops
  • 1 cup breadcrumbs
  • 1 cup grated melting cheese
  • Mornay Sauce with ham:
    • ¼ lb. gruyere cheese
    • ¼ lb. Swiss cheese
    • ¼ lb. pepper jack or sharp cheddar
    • ¼ lb. sliced ham
    • 1 tbsp. flour
    • 1 tbsp. butter
    • 2 cups of warm milk
Pic1: scallops & shrimp casserole


Pic2: cook scallops + shrimp
Pic3: make sauce
Pic4: sauce, scallops


Pic5: shrimp
Pic6: more sauce
Pic7: breadcrumbs + cheese


Pic8: baked
Pic9: served

An alternative presentation: seafood cheese fondue