1 lb. 2 oz. fish fillets (cod, flounder, pollock, haddock, perch), partially thawed
4 tsp. butter, melted
3/4 tsp. salt

Cut partially thawed fish fillets into 1 ounce pieces; place on greased sheet pans. Pour melted butter over fish. Sprinkle with salt. Bake 20 minutes. Drain fish. Reserve juice and fish for use later. 3 1/4 c. water, boiling 3/4 tsp. salt 10 oz. shrimp, thawed

Place scallops in boiling salted water. Return to a boil; reduce heat; simmer 5 minutes. Add shrimp; return to a boil; simmer 5 minutes longer or until tender. Drain. Place an equal quantity of fish, scallops, and shrimp in each pan. Set aside. Heat 2 1/2 cups milk to just a boil. 1/3 c. flour, wheat, general purpose, sifted

Blend butter and flour; stir until smooth. Add mixture to milk, stirring constantly.

Add 1 teaspoon salt, paprika, and nutmeg. Simmer 10-15 minutes or until thickened. Stir as necessary. While constantly stirring, add 1 egg yolk. Pour egg mixture slowly into remaining sauce. Stir to blend well. Pour sauce over seafood and stir gently. Bake 15 minutes. If sauce is too thick, thin by adding 1 cup heated, reserved juice to each pan before serving.