3/4 c. + 2 tbsp. butter
3/4 c. flour
3 c. milk
12 oz. Gruyere cheese
1/4 tsp. garlic powder
3 1/2 tsp. salt
1/4 tsp. white pepper
1/4 tbsp. MSG
1/4 tsp. dry mustard
2 tsp. tomato paste
3 tsp. lemon juice
1 lb. raw scallops
1/2 lb. mushrooms, sliced
1 lb. cooked, cleaned shrimp
2 tbsp. diced green pepper

Make a cream sauce in the top of a double boiler with 3/4 cup butter, flour and milk. Cut cheese into small pieces and add to sauce. Cook and stir until cheese melts. Add garlic powder, 3 teaspoons salt, pepper, MSG, mustard, tomato paste and 2 teaspoons lemon juice. Poach scallops for about 10 minutes in water with remaining lemon juice and salt. Add 1/2 cup of this broth to the cream sauce. Saute mushrooms in remaining 2 tablespoons butter and add to sauce. Drain scallops and add with shrimp to sauce. Heat 10 to 15 minutes. Garnish top of serving dish with green pepper which has been sauteed until tender in a little butter. Serve with rice or baked patty shells. Serves 8 to 10.