Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Stick butter or margarine 3 T Grated Parmesan cheese
2 c Half half 1 1/2 c Flour
1/4 t White pepper 1/4 c White wine
2 Chicken bouillon cubes, 2 ds Worcestershire sauce
-crushed 5 oz Sea scallops
5 oz Peeled and deveined shrimp 5 oz Lump crab meat
5 oz Flounder fillets -water

To make roux, melt the butter and stir in flour and cook just until
well blended. In a saucepan add the half half, wine, pepper,
worcestershire sauce and chicken bouillon cubes. Stir to mix and
over medium heat, bring to a boil. Stir in slowly the roux and
continue stirring over low heat until well blended and sauce
thickens. Remove from heat and set aside. Cut flounder into 2 inch
cubes. Blanch shrimp and flounder cubes about 2 minutes. Drain;
place all seafood in buttered casserole dish, cover with the sauce
and sprinkle with parmesan cheese. Bake uncovered in a 500F oven for
10 minutes or until Parmesan cheese is melted and casserole mixture
appears bubbly.

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