1/2 c. flour
1/4 c. butter
1 qt. rich milk (part light cream may be used)
2 tbsp. catsup
1 tbsp. Worcestershire sauce
2 jiggers dry sherry
Salt to taste
1/2 lb. scallops, lightly poached
1/2 lb. shrimp, cooked

Melt butter; add flour and gradually add milk. Add catsup, Worcestershire sauce, sherry and salt, stirring constantly until thickened. Add scallops and shrimp. Never curdles - easy and delicious!