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1
In a saucepan, bring the water to a boil, cook celery, and onions until tender (about 6 minutes).
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2
Using slotted spoon transfer vegetables to a large bowl.
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3
In same saucepan and water, poach scallops over low heat until firm and opaque (aobut 3 minutes).
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4
Add shrimp and cook about 4 minutes.
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5
Drain seafood, reserving 3/4 cup of cooking liquid. This liquid amount is based on the original serving size. Increase liquid accordingly.
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6
Place all seafood into large bowl.
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7
In large saucepan, melt butter over medium heat.
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8
Add flour and cook, stir for 2 minutes.
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9
Gradually whisk in 3/4 cup of cooking liquid and cream, cook until thick. This liquid amount is based on the original serving size. Increase liquid accordingly.
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10
Stir in cheese until melted.
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11
Add seafood, season with salt and pepper.
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12
Transfer into 3.5 L casserole dish.
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13
Make topping by melting 2 tablespoons butter and stirring in the 1cup shredded cheddar cheese and 1/2 cups of bread crumbs. Keep in mind this topping is for original recipe.
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14
Spread topping over casserole.
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15
You can refrigerate the casserole at this point for up to 8 hours, or
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16
Bake uncovered in 325oF oven 35-45 minutes or until bubbly around edges. Let stand 5 minutes.
