Mini Seafood Casseroles

MINI SEAFOOD CASSEROLES

Ingredients 5 tablespoons unsalted butter 2 medium carrots, peeled and diced 2 ribs celery, diced 1 medium onion, chopped 1 medium white all-purpose potato, peeled and diced 3 tablespoons flour 1 cup bottled clam juice 1/2 cup heavy cream 1/2 cup white wine 1/2 teaspoon salt 1/4 teaspoon black pepper 3/4 pound bay scallops 3/4 pound peeled and cleaned medium shrimp 1 slice whole wheat bread 1/3 cup fresh basil leaves

Directions 1. Heat broiler. In a medium saucepan, melt 3 tablespoons of the butter over medium-high heat. Add carrot, celery, onion and potato. Saute 5 minutes, until onion is softened. 2. Stir in flour. Pour in clam juice, cream, wine, salt and pepper. Bring to a simmer. Simmer 13 to 15 minutes, until vegetables are just tender. Stir in scallops and shrimp. Cook 4 minutes, stirring occasionally until seafood is cooked through. 3. Meanwhile, combine bread, basil and a pinch of salt in a food processor. Pulse until bread crumbs are formed. Melt remaining 2 tablespoons butter, and toss with bread crumbs until moist. 4. Divide seafood mixture between four 12-ounce ovenproof dishes. Top with bread crumbs; broil 2 minutes until browned. Makes 4 individual casseroles.