1 lb. crabmeat
12 oysters
12 scallops or shrimp
1/2 c. dry white wine
1/2 stick butter
2 tbsp. dry sherry
3 tbsp. flour
1/2 c. half & half
2 tbsp. heavy cream
2 tbsp. shallots, minced
2 tbsp. parsley, minced
1 tsp. dill weed
1/8 tsp. nutmeg
1/2 c. Swiss cheese, grated
Salt & pepper to taste

Put all seafood (and liquid) in pan. Add wine and sherry. Bring to a boil. At once, strain liquid and keep warm. Set seafood aside. Melt butter and flour. Stir, do not brown. Add hot liquid from seafood. Stir, bring to a boil. Add half and half and cream and let mixture come to a boil. Reduce and simmer. Add shallots, parsley, dill and nutmeg. Simmer for 20 minutes and add any liquid from under seafood. Cook another minute and add half the cheese and the seafood to the sauce. Salt and pepper to taste. Divide this among gratin dishes and top with remaining cheese. Bake in 450 degree oven for 10 minutes or until cheese melts and bubbles. You may also run under the broiler to brown.