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Charleston
    SERVES 4
1½ pounds fresh sea scallops

Salt and pepper to taste

½ teaspoon garlic powder

¼ teaspoon paprika

¼ cup finely chopped fresh basil

Flour for dusting

¾ cup sherry or dry white wine
1 shallot, finely chopped

8 ounces fresh mushrooms, quartered

tablespoons butter

tablespoons all-purpose flour

1 cup grated Gruyère cheese
    Season scallops with salt, pepper, garlic powder, paprika, and basil. Dust scallops with flour. Sauté in a pan that has been lightly coated with nonstick cooking spray and a small amount of olive oil. Cook scallops on both sides until browned. Remove scallops from pan. To the drippings in the pan, add sherry, shallots, and mushrooms; cook for approximately 3 to 4 minutes. In a separate saucepan, melt butter over medium heat and add 3 tablespoons flour. Mix well and cook for 2 minutes over low heat, stirring constantly. Pour shallots, mushrooms, and liquid from scallops into flour mixture. Mix well. Stir scallops into sauce. (If too thick, you can thin with clam juice or fish or chicken stock.) Transfer to four individual baking dishes, top with cheese, and broil for 1 minute, until browned. Serve with wild rice.
Deviled Seafood Casserole
    SERVES 8
1½ pounds shrimp, cleaned, peeled, and deveined

1 pound fresh sea scallops

12 tablespoons (1½ sticks) butter

One 1-pound haddock fillet

½ cup plus 1 tablespoon all-purpose flour

1 cup evaporated milk

1 cup consommé or beef broth

2 tablespoons cornstarch

⅓ cup milk
1 teaspoon garlic powder

1 tablespoon horseradish

½ teaspoon salt

1 teaspoon soy sauce

2 tablespoons chopped fresh parsley

1 tablespoon Worcestershire sauce

1 teaspoon dry mustard

¼ teaspoon cayenne pepper

1 tablespoon lemon juice

4 teaspoons ketchup

½ cup sherry
    Preheat oven to 400 degrees. Sauté shrimp and scallops in 4 tablespoons butter for 3 to 5 minutes, until tender. In a saucepan, steam fish in small amount of water for 3 minutes, until tender, and cut into bite-size pieces. In a saucepan, melt remaining 8 tablespoons butter; add flour and evaporated milk; mix and add consommé. Cook over medium heat until thick. Mix cornstarch in ⅓ cup of milk and add remaining ingredients except sherry. Add to sauce and stir well. Add seafood and stir in sherry. Pour into a casserole and bake for 30 minutes.
Mushroom-Stuffed Baked Red Snapper
    SERVES 4
½ pound fresh mushrooms, or one
8-ounce can stems and pieces

4 tablespoons (½ stick) butter

½ cup finely chopped celery

5 tablespoons minced onion

One 8-ounce can water chestnuts,

drained and chopped

½ cup soft bread crumbs

1 egg, lightly beaten
1 tablespoon soy sauce

1 tablespoon chopped fresh parsley

Salt and pepper to taste

Two 2½-pound oven-ready whole

red snappers, gutted, scaled,

and cleaned

½ cup dry white wine
¾ cup water
    Preheat oven to 350 degrees. Rinse, pat dry, and finely chop ¼ pound mushrooms. Quarter remaining mushrooms or drain canned mushrooms. Set aside. In a small skillet, melt 2 tablespoons butter; add celery and 3 tablespoons of the onion. Sauté for 5 minutes. Combine sautéed celery mixture with mushrooms, water chestnuts, bread crumbs, egg, soy sauce, parsley, and salt and pepper. Mix well and spoon into fish cavities. Secure openings with skewers or toothpicks. Sprinkle both sides of each fish with salt and pepper. Place in a large baking dish. Dot with remaining 2 tablespoons of butter, 2 tablespoons onion, the wine, and water. Bake uncovered for 45 to 50 minutes. Baste occasionally. Test with a fork. When fish flakes, it's done.
Shrimp and Scallop Fraîche
    SERVES 4
½ cup crème fraîche

1 pound shrimp, cleaned, peeled,

and deveined

1 pound fresh sea scallops

4 tablespoons (½ stick) butter

Juice of 1 lemon
3 cloves garlic, minced

1 tablespoon cognac or wine

tablespoon cornstarch

tablespoons fish or chicken stock

4 sprigs fresh basil
CRÈME FRAÎCHE
1 cup heavy cream
2 tablespoons sour cream
    Prepare crème fraîche ahead of time by combining