Special Seafood Casserole

• 1/2 pound sea scallops
• 1 small onion, finely chopped
• 1 celery rib, finely chopped
• 6 tablespoons butter, cubed
• 7 tablespoons all-purpose flour
• 1-1/2 cups half-and-half cream
• 1 cup shredded sharp cheddar cheese
• 6 tablespoons sherry or apple juice
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 pound cooked medium shrimp, peeled and deveined
• 1 can (6 ounces) crab
• 1 can (14 ounces) water-packed artichoke hearts, drained, rinsed, chopped and patted dry
• 1 can (8 ounces) sliced water chestnuts, drained
• 1/2 cup sliced almonds
• 1/4 cup grated Parmesan cheese

1. Preheat oven to 350u0b0. In a Dutch oven, saute scallops, onion and celery in butter until scallops are firm and opaque. Stir in flour until blended. Add cream. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add cheddar cheese, sherry, salt and cayenne, stirring until cheese is melted. Remove from heat; set aside.
2. In a greased 11x7-in. baking dish, layer the shrimp, crab, artichokes and water chestnuts. Top with sauce. Sprinkle with almonds and Parmesan cheese.
3. Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving.

scallops, onion, celery, butter, flour, cream, cheddar cheese, sherry, salt, cayenne pepper, shrimp, crab, water, water chestnuts, almonds, parmesan cheese

Taken from www.tasteofhome.com/recipes/special-seafood-casserole/ (may not work)