Seafood Gratin

• 1/2 cup white wine
• 1/2 cup chicken stock
• 12 medium (250g) scallops
• 12 medium (250g) green prawns, peeled and deveined
• 125g block PHILADELPHIA Cream Cheese, softened
• 1 cup grated peeled potato Safeway 2 pkg For $5.00 thru 02/09
• 1/2 cup cream
• 1 egg yolk
• 2 tablespoons chopped parsley
• 2 tablespoons chopped chives
• 1 teaspoon seeded mustard
• salt and pepper
• 2 cups roughly chopped fresh white bread
• 30g butter, melted
• 2 teaspoons grated lemon rind Safeway 4 ct For $5.00 thru 02/09

1. Bring the wine and stock to the boil in a large frying pan.
2. Add the seafood, reduce the heat and gently poach for about 3 minutes or until just tender.
3. Remove seafood from the pan then boil the cooking liquid until reduced by half.
4. In a large bowl combine the softened Philly*, potato, cream, egg yolk, herbs, mustard and seasonings.
5. Gradually add reduced poaching liquid, and stir through the cooked seafood.
6. Place the bread, butter and lemon rind in a small bowl and toss to coat the bread.
7. Spoon the seafood mix evenly between 4 x 1 cup (250ml) capacity ovenproof dishes.
8. Top with the prepared bread.
9. Bake at 180 degrees C for 12-15 minutes or until bread is golden and gratin is hot and bubbly.
10. Serve immediately.

white wine, chicken stock, scallops, green prawns, cream cheese, cream, egg yolk, parsley, chives, seeded mustard, salt, fresh white bread, butter, lemon rind

Taken from www.kraftrecipes.com/recipes/seafood-gratin-103903.aspx (may not work)