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Baked Seafood Au Gratin
Reviews:
December 20, 2004

Thoroughly sublime! I'm a seafood fanatic, and this was exactly what I wanted. I do not like flounder, so I used tilapia because I had some in the freezer, and bay scallops because they're smaller and more flavorful. To reiterate what others have said, it takes longer than 20 minutes, I'd allow an hour for preparation plus 30 minutes bake time. I had no trouble with the sauce at all, it turned out very rich, creamy and silky smooth, and I used 1% milk. It takes about 15 minutes to get the onion and pepper caramelized properly, and about 10 minutes simmer for the white sauce before adding the cheese, etc. Keep stirring, and it will thicken! A basic knowledge of making roux is the key to good sauce. I used 3 cans of crabmeat, not fresh. I served with homemade garlic basil breadsticks, a tossed salad, and white wine. Superb! Thanks for sharing ;-)

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