Shrimp And Scallop Gratin

• 1 lb. each: shelled deveined shrimp and bay scallops
• 2 Tbsp. medium dry sherry
• 1/2 c. packed fresh parsley leaves
• 2 garlic cloves
• 1 Tbsp. chopped scallion
• 1/4 tsp. dried oregano
• 3/4 c. French bread crumbs, lightly toasted
• 1/2 tsp. salt
• pinch of cayenne
• pepper to taste
• 1 stick unsalted butter, melted (1/2 c.)

1. In a bowl combine the shrimp and scallops.
2. Divide the mixture among 4 well-buttered 5-inch gratin dishes and sprinkle each dish with sherry.
3. Mince together the parsley and garlic and in a bowl combine the mixture with scallion and oregano.
4. Stir in bread crumbs, salt, cayenne and pepper.
5. Sprinkle the mixture over the seafood and drizzle it with butter.
6. Bake the dishes in the upper third of a preheated hot oven (400u0b0) for 12 minutes or until the tops are browned.
7. Serves 4.

shrimp, sherry, parsley, garlic, scallion, oregano, bread crumbs, salt, cayenne, pepper, unsalted butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=740794 (may not work)