1/4 c. butter
1/2 lb. sliced mushrooms
1 c. chopped scallions
1/3 c. flour
1 c. dry white wine
1 c. light cream
1/2 tsp. curry powder
1/3 grated Parmesan cheese
1 lb. shrimp, cooked & deveined
1 lb. flounder, cut into strips
1 lb. scallops
Salt & pepper
1/2 c. cornflake crumbs
2 tbsp. melted butter

In a saucepan melt butter and saute mushrooms until wilted. Add scallions and saute for a few minutes. Stir in flour. Gradually stir in wine and cream. Add curry powder and cheese. Stir over low heat until sauce bubbles and thickens. Add shrimp, flounder and scallops. Season to taste with salt and pepper.

Pour mixture into 2 1/2 quart casserole. Mix crumbs and melted butter and sprinkle evenly over casserole. Bake at 350 degrees for 50-60 minutes or until top is golden.