INGREDIENTS
5 cups water
2 TBS. lemon juice
1/2 tsp. salt
2 pounds flounder fillets
1 pound uncooked medium shrimp, peeled and deveined
1/2 pound bay scallops
2 TBS. butter
3 TBS. flour
1 tsp. chicken bouillon granules
1 tsp. Dijon mustard
dash pepper
1 cup heavy cream
1 cup (4 oz.) shredded Gruyere or Swiss cheese
Hot cooked pasta of your choice
DIRECTIONS
In a Dutch oven, bring the water, lemon juice and salt to a boil.
Reduce heat; carefully add fillets and cook uncovered for 4 minutes.
Add shrimp; cook for 3 minutes.
Add scallops; cook 3-4 minutes longer or until fish flakes easily with fork, shrimp turn pink and scallops are firm and opaque.
Strain, reserving 1 1/2 cups of the cooking liquid.
In a large saucepan, melt butter.
Stir in the flour, bouillon, mustard and pepper til smooth.
Gradually add cream and reserved liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in the cheese and seafood mixture, heat through.
Serve with pasta.
