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  • Weyand's Chef

Seafood La Jolla


2 to 2 1/2 pounds scallops

2 1/2 pounds shrimp, peeled and deveined

2 cups Chablis wine

1/4 cup fresh lemon juice

1 pound fresh mushrooms, sliced

2 green peppers, diced

6 tablespoons butter

3/4 teaspoon salt

Dash of pepper to taste

6 to 7 tablespoons flour

3 cups Swiss cheese, grated

1 cup Romano or Parmesan cheese, grated, or 1/2 cup each

1/2 to 1 pint heavy cream, whipped

Butter for topping

Paprika (optional)

8 individual ramekins


Wash and drain scallops. Bring wine and lemon juice to a boil. Add scallops, shrimp, mushrooms, and green peppers. (If neccesary use additional wine to be sure all ingredients are just barely covered.) Simmer slowly for 6 to 8 minutes. Drain and save liquid.

Melt butter. Blend in flour until bubbly and smooth. Gradually blend in 2 cups of reserved liquid. Stir constantlyand cook over medium heat until sauce is smooth and thickened. Add salt, pepper, Swiss cheese, and 1/2 cup Parmesan or Romano cheese. Stir over lowest heat until well blended. Remove from heat and cool to room temperature. Whip cream until very stiff and fold into cooled sauce. Stir in shrimp and scallop mixture. If using large shrimp, cut in half.

Divide mixture into individual ramekins. Top with remaining cheese. Dot with butter. Sprinkle with paprika if desired. If serving immediately, brown under broiler until brown and bubbly. If serving later in the day, bake at 350 degrees for 20 minutes or until thoroughly heated and bubbly. Serves 8. Recipe obtained from Rare Collection: Superb Recipes by The Junior League of Galveston County.

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