Seafood au Gratin

ingredient

• 4 tbsp (60 mL) butter, divided
• 2 cups (500 mL) sliced mushrooms
• 1/2 medium onion, finely chopped
• 1-1/4 lbs (625 g) fresh or frozen large shrimp, peeled and deveined
• 1-1/4 lbs (625 g) fresh or frozen small scallops
• 1 cup (250 mL) dry white wine
• 1/4 tsp (1 mL) dried thyme leaves, crushed
• 3 tbsp (45 mL) flour
• 1 cup (250 mL) milk
• 1-1/2 cups (375 mL) shredded Canadian Sharp Cheddar, divided
• 2 cups (500 mL) coarsely torn sourdough or baguette bread

Preparation

1. Melt 1 tbsp (15 mL) butter in a large non-stick saucepan over medium-high heat. Add mushrooms and onion; cook and stir until tender. Add shrimp, scallops, wine and thyme to the pan. Bring to boil, reduce heat and simmer 2 minutes or until seafood is cooked. Drain, reserving 1 cup (250 mL) broth. Set seafood mixture aside.
2. Melt 2 tbsp (30 mL) more butter in the same pan. Remove from heat and blend in flour; gradually stir in reserved broth and milk. Cook and stir over medium-high heat until mixture boils and thickens. Remove from heat, add 1 cup (250 mL) of Canadian Sharp Cheddar and stir until melted. Fold in cooked seafood mixture. Add salt and pepper to taste.
3. Melt remaining 1 tbsp (15 mL) butter and toss with torn bread and remaining 1/2 cup (125 mL) Canadian Sharp Cheddar. Spoon seafood mixture into 6 individual baking dishes, sprinkle with cheese and bread mixture and broil until topping is toasted.