A treasure of succulent seafood covered in rich mornay sauce and topped with a crust of buttery crushed cracker crumbs.

Seafood Mornay

1/2 pound scallops
1 1/4 pounds shrimp
1/2 cup white wine
24 oysters
1/2 cup vermouth
1/3 cup butter
1 tablespoon finely minced onion
1/3 cup all-purpose flour
3 cups milk
1/2 cup shredded Gruyère cheese
1/2 cup shredded Swiss cheese
2/3 cup freshly grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
3/4 cup crushed saltine crackers
1/8 teaspoon paprika
1/4 cup butter or margarine, melted

1. Preheat oven to 350°F (175°C).
2. In a skillet or shallow pan poach scallops and peeled, cleaned shrimp in white wine for 3 to 4 minutes; drain.
3. In a seperate pan, poach oysters in vermouth. Combine the seafood and spoon into a baking dish.
4. Melt butter in a heavy saucepan; add minced onion and saute until tender. Add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add milk and cook over medium heat, stirring constantly, until thickened and bubbly. Add shredded Gruyère cheese, shredded Swiss cheese, and grated Parmesan cheese; stir until melted and smooth. Season with salt, pepper, and nutmeg.
5. Spoon the sauce over the seafood and sprinkle with crushed crackers and paprika. Drizzle with melted butter or margarine.
6. Bake for 20 to 30 minutes.

Makes 6 servings.