Ingredients:
 | 1 Lb fresh asparagus, steamed |
| 14 Oz can artichoke hearts drained and quartered |
| 1 1/2 Lbs cooked & cleaned shrimp |
| 1 Lb scallops |
| 1/4 Lbs fresh button mushrooms |
| 6 1/2 Tbs butter, divided |
| 4 1/4 Tbs flour |
| 3/4 cup whipping cream |
| 3/4 cup milk |
| 4/4 Tsp salt |
| 1/4 Tsp pepper |
| 1/8 tsp cayenne |
| 1/4 cup dry sherry |
| 1 Tbs Worcestershire |
| 1/4 cup grated Parmesan cheese |
| Paprika |
Prepares 6 servings
Preparation time: 20 minutes + 20 minutes standing time.
Cook time: 20 minutes
| Arrange asparagus, artichokes, shrimp and scallops in 2 Quart baking dish in order stated. |
| Saute mushrooms in 2 Tsb butter |
| Arrange over scallops, |
| Melt remaining butter in saucepan, stirring in the flour. Cook 2 minutes. |
| Add cream and milk, stirring constantly until thick and smooth. |
| Season with salt & peppers. |
| Stir in sherry & Worcestershire, and pour over top of baking dish contents. |
| Sprinkle with cheese & paprika. |
| Let stand for 20 minutes. (May refrigerate for later use. |
| Bake at 375 degrees for 20 minutes. |