1 c. butter
1 c. flour
4 c. milk
1 lb. Gruyere cheese
1/4 tsp. garlic powder
4 tsp. salt, divided (3 1/2 - 1/2)
1/4 tsp. white pepper
1/4 tsp. dry mustard
1 tbsp. tomato paste
3 tsp. lemon juice, divided (1 1/2- 1 1/2)
1 1/2 lbs. raw scallops
1 1/2 lb. cooked shrimp
3/4 lb. mushrooms, sliced

Make a cream sauce in a large double boiler with milk, butter and flour. Cut cheese in small pieces and add to sauce. Stir until smooth. Add rest of ingredients except seafood and mushrooms. Saute mushrooms in 3 tablespoons butter. Add to sauce. Cook scallops in boiling water with 1/2 teaspoon salt and 1 1/2 teaspoons lemon juice, about 10 minutes. Drain and add scallops to sauce plus 1 cup of the broth form the scallops. Add shrimp and heat 15 minutes. Serve over rice. Serves 10.