Dan playing in the snow
	Dan's father in the Navy during WWII
	Dan with his family at the Regal Celebration of Lights this year

Mom's Christmas Eve Scallops and Shrimp Mornay -- In Memory of my Dad

This dinner has been a Christmas Eve tradition for many years in my family. As my father was a former WWII Navy veteran (deep sea diver), his love for the sea (and seafood) was something he always cherished.

My Mom started this tradition and after her passing in 2017 my sister Christie carries it on to this day.
 
Although a bit pricier than frozen ingredients, I recommend buying fresh scallops and shrimp for this delicious dish!

It’s a wonderful holiday dinner and can be made ahead of time and broiled right before serving.
 

Christmas Eve Scallop and Shrimp Mornay

INGREDIENTS:

• 1 cup butter or margarine, divided (it’s the holiday’s go for the butter!)
• 1/4 cup minced shallots 
• 2 (8-ounce) packages fresh mushrooms, sliced 
• 1 tablespoon lemon juice 
• 1 1/2 pounds unpeeled, large fresh shrimp 
• 1 1/2 pounds sea scallops 
• 2 1/2 cups half-and-half 
• 1/3 cup all-purpose flour 
• 2/3 cup grated Parmesan cheese 
• 3 tablespoons dry sherry 
• 1 teaspoon Dijon mustard 
• Pinch of ground nutmeg 
• 1/2 teaspoon salt 
• 1/4 teaspoon ground white pepper 
• 2/3 cup shredded Swiss cheese 

DIRECTIONS:

• Melt 6 tablespoons butter in a Dutch oven over low heat; add shallots, and sauté 1 minute. Increase heat to high. Add mushrooms and lemon juice, and cook, stirring constantly, until mushrooms are just tender. Transfer to a bowl.
• Peel shrimp; devein, if desired.
• Melt 4 tablespoons butter in Dutch oven over medium heat; add shrimp, and saute 3 to 5 minutes or just until shrimp turn pink. Add to mushroom mixture.
• Bring scallops and half-and-half to a boil in a saucepan over medium-high heat. Reduce heat, and simmer, stirring often, 3 to 5 minutes or until scallops are opaque. Pour through a wire-mesh strainer into a small bowl; add scallops to mushroom mixture. Reserve half-and-half.
• Drain any liquid from mushroom mixture. Add liquid to reserved half-and-half.
• Melt remaining 6 tablespoons butter in Dutch oven over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add half-and-half mixture; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Add Parmesan cheese and next 5 ingredients; cook, whisking constantly, 3 minutes or until cheese melts and sauce is smooth. Remove from heat; stir in mushroom mixture.
• Spoon into 10 lightly greased shell-shaped baking dishes or individual serving bowls, and sprinkle evenly with shredded Swiss cheese. Place on 2 (15- x 10-inch) jellyroll pans.
• Broil 5 1/2 inches from heat (with electric oven door partially open) 8 minutes or until Swiss cheese is golden and mixture is bubbly. Serve immediately.
• Note: Mixture may be prepared a day ahead and chilled. Broil just before serving.
• Serves 10