Audrey's Scallops, Shrimp, and Pasta

2 lb. large sea scallops
1/4 cup light sherry
1/4 cup fresh lemon juice
Salt & pepper to taste
2 Tbs. butter
2 Tbs. flour
1/2 tsp. mustard
1 chicken boullion cube
1/2 cup half-and-half or cream
1/2 cup shredded Swiss cheese
1 lb. medium shrimp
1 Tbs. parsley
Fresh lemon for garnish

Prep. time: 45 minutes
Yield: 6 servings

Preheat oven to 350º.

Wash scallops and pat dry with paper towels. Mix sherry and lemon juice, pour over scallops; sprinkle with salt and pepper. Bake, uncovered, 10 minutes. Drain broth and reserve. Bake another 5 minutes.

Add enough water to the reserved broth to make 1 cup.

Melt butter in a skillet, stir in flour, mustard, and instant boullion. Cook over low heat, stirring until bubbly.

Remove from heat; stir in reserved broth and cream. Heat to boiling, stirring constantly, about 1 minute.

Add cheese and shrimp. Heat over low heat until cheese is melted. Add scallops and blend. Sprinkle with fresh parsley and garnish with sliced lemon.

Note: Serve over cooked pasta or serve alone.

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