The public is invited to the Lawrenceville brewpub to “add atmosphere” to the show.
This dish is from the now-closed Ernie's Esquire Restaurant on Route 19 in the South Hills.
- 10 tablespoons butter, divided
- 6 tablespoons flour
- 2 teaspoons salt
- 1/4 teaspoon white pepper
- 4 cups light cream
- 1 pound scallops, sea or bay
- 1/2 cup onions, finely chopped
- 1 cup sliced mushrooms
- 1 pound cooked shrimp (we used medium shrimp cut in half) 1/2 pound crab meat
- 1/4 cup sherry wine
- 6 tablespoons fine bread crumbs
Melt 9 tablespoons of butter in a large saucepan. Blend in the flour. Cook the roux over low heat for about 2 minutes, stirring frequently. Add salt and pepper. Gradually stir in cream. Cook the sauce, stirring constantly until it begins to bubble, and simmer over low heat for 5 minutes.
In a skillet, saute scallops and onions with remaining butter until onions are golden. Remove scallops and onions. In the same skillet, saute mushrooms for 3 minutes. Combine scallops, onions and mushrooms with the cream sauce. Stir in the shrimp, crab meat and sherry.
Preheat oven to 400 degrees. Place in individual baking dishes or large casserole dish. Sprinkle with bread crumbs and bake for about 10 minutes or until bread crumbs are slightly browned. Serve at once.
Serves 10 to 12 people.
Note: we used a large oven-proof casserole dish.