Title: The Ivy Inn's Scallop and Shrimp Casserole
Categories: Main dish, Casseroles, Fish
Yield: 8 Servings

2 tb Butter
1 lb Shrimp, med, cleaned
1 lb Scallops
1/2 c Wine, white
1/2 lb Mushrooms, sliced
1 cn Cream of Celery soup
1 c Sour cream
8 oz Cheddar cheese, grated
Salt and pepper to taste

---------------------------------WILD RICE---------------------------------

follow package directions

In skillet place butter and saute' shrimp and scallops until shrimp turn
pink and begin to curl. Add wine, reduce heat to medium and cook for two
minutes. Remove shrimp and scallops and set aside. Reduce heat to low;
combine remaining ingredients, except rice, and add to skillet. Stir until
well blended. Add shrimp and scallops and heat through. Serve over
prepared wild rice.

Source: Virginia's Historic Resturants - Dawn O'Brien ~ John F. Blair,
Publisher, Winston-Salem, NC 1984 - ISBN: 0-89587-037-1

Posted: 06/95 - Grant Ames

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini