Seafood Melange

Ingredients

• 4 sole, patted dry
• 10 bay scallops, raw
• 3/4 cup crabmeat
• 3/4 cup cooked shrimp
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup butter
• 2 egg yolks
• 1 tablespoon lemon juice
• 1/2 teaspoon mustard powder
• 1/8 teaspoon salt
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon paprika

Directions

Butter two 2-cup au gratin dishes. Place 1 fillet on bottom of each, then layer with scallops, crabmeat, shrimp, cheese and a second fillet; set aside.

Preheat oven to 450 degrees F (230 degrees C).

Melt butter. In a medium mixing bowl, combine yolks, lemon juice, mustard and salt; mix on high and slowly add butter in a steady stream until sauce is thick and creamy. Pour sauce over fillets.

Bake in preheated oven for 10 to 15 minutes; sprinkle with parsley and paprika. Serve.