Scuba Diving club,
Southern California
Seafood Pecan
Best of the Best from Georgia
Quail Ridge
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/4 teaspoon salt
- 1/2 cup sharp cheddar cheese -- grated
- 1/2 cup sour cream
- 4 fish fillets -- flounder, or other
- 1 cup crabmeat
- 1 cup uncooked scallops -- rinsed
- 1 1/2 cups cooked rice or noodles
- 1/4 cup pecan pieces -- toasted
Melt butter in saucepan over
medium-low heat; blend in flour, then milk. Stir constantly until thickened.
Add salt and cheese; stir until cheese melts. Set aside. When cool, add sour
cream. Place fish fillets on bottom of greased, square, 1-quart casserole dish.
Add crabmeat and scallops to cream sauce; pour over fish. Can be refrigerated
at this point until ready to bake. Bake at 325 degrees until fish is done,
about 10 to 15 minutes. Serve over cooked rice or noodles. Sprinkle with
toasted pecan pieces.
Serves 4.
Peachtree Bouquet
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Posted March 28, 2004