Shrimp and Scallops Elijah
- 2 tablespoons butter
- 2 teaspoons flour
- ¾ cup whipping cream
- ½ cup grated Parmesan cheese
- ¼ cup White Wine
- 1 teaspoon Garlic
- 2 tablespoons Parsley
- 1 teaspoon Lemon
- ¼ teaspoon /Salt
- ½ teaspoon Pepper
- ¼ teaspoon Cayenne
- 1 lb Scallops
- 1 lb Shrimp
- 2 cups Monterrey Jack Cheese
Melt butter in large skillet over medium-high heat. Add flour; cook and stir with wire whisk 1 minute. Add cream, whisking vigorously until thick and smooth, about 2 minutes.
Reduce heat to low and stir in Wine, Parmesan, Garlic, Parsley, Salt, Pepper, Lemon and Cayenne. Simmer until it starts to re-thicken.
Mix Shrimp and Scallops in with sauce and sauté for 3 minutes
Remove from pan and put equal amounts in individual baking dishes
Top generously with Cheese and broil until brown