1/2 lb. scallops
1 1/4 lbs. shrimps, peeled and deveined
1/2 c dry white wine
2 doz. oysters
1/2 c. dry vermouth
1/4 c. plus 2 tbsp. butter
1 tbsp. finely chopped onion
1/4 c. plus 2 tbsp. flour
3 c. milk
1/2 c. shredded Gryere cheese
1/2 c. shredded Swiss cheese
2/3 c. grated Parmesan
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground nutmeg
3/4 c. cracker crumbs
1/4 c. butter, melted
1/8 tsp. paprika

Poach scallops and shrimp in wine 3 to 4 minutes, drain. Repeat procedure with the oysters in vermouth. Combine seafood, and spoon into six individual baking dishes. Melt 1/4 cup plus 2 tablespoons butter in heavy saucepan; add onion, and saute until tender. Add flour, stirring until smooth. Cook 1 minute stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until thickened and bubbly. Add cheese, stirring until melted. Stir in salt, pepper and nutmeg.

Spoon mixture over seafood and sprinkle with cracker crumbs. Drizzle 1/4 cup melted butter over cracker crumbs; sprinkle with paprika. Bake at 350 degrees 20 to 30 minutes. 6 servings.

I find you can use any kind of fish or seafood. I omit the oysters and use any other kind of fish. I also use any kind of cheese I have available. I use a large casserole and not necessarily individual baking dishes.