3/4 c. plus 2 tbsp. butter
3/4 c. flour
3/4 c. milk
12 oz. Swiss gruyere cheese (1 box; 8 oz.)
1/4 tsp. pepper
1/4 tsp. accent
1/4 tsp. dry mustard
3 tsp. lemon juice
1 lb. raw scallops
1/2 lb. sliced mushrooms, may use canned mushrooms and add cream to sauce
1 lb. cooked shrimp
Garlic powder to taste

Make cream sauce in double boiler with 3/4 cup butter, flour, and milk. Cut cheese in small pieces and add to sauce. Add garlic powder, seasonings, and lemon juice. Poach scallops 10 minutes in approximately 3/4 cup water. Add 1/2 cup of this broth to cream sauce. Saute mushrooms in 2 tablespoons butter. Add seafood.