Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Vegetable Oil
10 Flour Or Corn Tortillas; *
1/2 c Green Onions w/tops; Sliced
1/4 c Margarine Or Butter
1/4 c Unbleached Flour
1/2 ts Salt
1/4 ts Pepper
2 c Half Half Light Cream
1 Chipotle Chile; **
1 lb Bay Scallops
1 lb Raw Shrimp; Medium, Shelled
4 Bacon Slices; ***

* Tortillas should be 6 to 7 inches in diameter and cut into
1/2-inch ** Chipotle Chile should be a canned one in adobo sauce
and be finely *** Bacon should be crisply cooked and crumbled.
~------------------------------------------------------
~----------------- Heat oil in a 10-inch skillet until hot. Cook
tortilla strips in the hot oil until they are light golden brown,
about 30 to 60 seconds and then drain. Set aside. Cook onions in
margarine in a 3-quart sauce pan over low heat until tender, then
stir in the flour, salt and pepper. Cook, stirring constantly, until
mixture is bubbly. Remove from heat, stir in half half (light
cream). Heat to boiling, stirring constantly. Boil and stir for 1
minute, then reduce the heat. Stir in remaining ingredients except
the bacon. Cook over medium heat, stirring frequently, just until
the shrimp are pink, about 9 minutes. Heat the oven to 350 degrees F.
Layer half of the tortilla strips in the bottom of a greased 3-quart
casserole; top with half of the seafood mixture. Repeat with
remaining tortilla strips and seafood mixture; top with the bacon.
Bake until hot, 15 to 20 minutes.

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