3/4 c. + 2 tbsp. butter
3/4 c. flour
3 c. milk
12 oz. Gruyere cheese (diced)
1/4 tsp. garlic powder
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
2 tsp. tomato paste
3 tsp. lemon juice
1 lb. raw scallops
1/2 lb. fresh mushrooms (sliced)
1 lb. shrimp (cooked and clean)

In top of double boiler heat 3/4 cup butter and milk. Add flour, stirring constantly. Add cheese to sauce; cook and stir until cheese is completely melted. Add garlic, salt, pepper, mustard, tomato paste and lemon juice.

Poach scallops for 10 minutes in water with 1 tsp. lemon juice and salt. Add 1/2 cup of broth to cream sauce. Saute mushrooms in remaining butter and add with shrimp and drained scallops to sauce. Heat for 15 minutes. Serve with rice or in patty shells. Yield: 8 servings.