3 tbsp. butter
3 tbsp. cornstarch
3 c. milk
12 oz. Swiss Gruyere cheese, diced
1/4 tsp. garlic powder
Salt to taste
1/4 tsp. dry mustard
2 tsp. tomato paste
3 tsp. lemon juice
1 lb. scallops
1/2 lb. sliced mushrooms
1 lb. shrimp, cooked & cleaned
2 tbsp. diced green pepper

Heat butter in top of double boiler, add cornstarch and stir to form a smooth paste. Slowly stir in milk, cook, stirring constantly, until it thickens and comes to a boil. Add cheese and stir until melted. Add next 6 ingredients, remove from heat.

Poach scallops about 10 minutes in simmering water with 1 teaspoon lemon juice and some salt. Remove scallops, add 1/2 cup of this to cheese sauce, stir. Saute mushrooms in butter and add to sauce. Add scallops and shrimp and heat. Garnish with green pepper and serve with rice. Serves 6 to 8.