Seafood Newburg

• 1/4 c. margarine
• 1/2 lb. mushrooms, sliced
• 1 bunch scallions, chopped
• 1/3 c. flour
• 1 c. dry white wine
• 1 c. light cream
• 1/3 c. grated Parmesan cheese
• 1 lb. cooked shrimp
• 1 lb. flounder (1-inch strips)
• 1/2 lb. scallops
• 1/2 c. corn flake crumbs
• 2 Tbsp. melted butter
• salt and pepper

1. Melt butter; saute mushrooms until wilted.
2. Add scallions; saute a few minutes.
3. Stir in flour.
4. Gradually add wine and cream.
5. Add cheese.
6. Stir over low heat until sauce bubbles and thickens.
7. Add shrimp, flounder and scallops.
8. Season to taste and pour into 2 1/2-quart casserole.
9. Mix crumbs and margarine. Sprinkle over casserole.
10. Bake at 350u0b0 for 40 to 60 minutes.

margarine, mushrooms, scallions, flour, white wine, light cream, parmesan cheese, shrimp, flounder, scallops, corn flake crumbs, butter, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=874834 (may not work)