Ingredients

　　1 1/2 pounds shrimp, cleaned, peeled, and deveined

　　1 pound fresh sea scallops

　　12 tablespoons (1 1/2 sticks) butter

　　One 1-pound haddock fillet

　　1/2 cup plus 1 tablespoon all-purpose flour

　　1 cup evaporated milk

　　1 cup consommé or beef broth

　　2 tablespoons cornstarch

　　1/3 cup milk

　　1 teaspoon garlic powder

　　1 tablespoon horseradish

　　1/2 teaspoon salt

　　1 teaspoon soy sauce

　　2 tablespoons chopped fresh parsley

　　1 tablespoon Worcestershire sauce

　　1 teaspoon dry mustard

　　1/4 teaspoon cayenne pepper

　　1 tablespoon lemon juice

　　4 teaspoons ketchup

　　1/2 cup sherry

　　Preheat oven to 400 degrees. Sauté shrimp and scallops in 4 tablespoons butter for 3 to 5 minutes, until tender. In a saucepan, steam fish in small amount of water for 3 minutes, until tender, and cut into bitesize pieces. In a saucepan, melt remaining 8 tablespoons butter; add flour and evaporated milk; mix and add consommé. Cook over medium heat until thick. Mix cornstarch in 1/3 cup of milk and add remaining ingredients except sherry. Add to sauce and stir well. Add seafood and stir in sherry. Pour into a casserole and bake for 30 minutes.

　　Paula Deen's Kitchen Classics