2 Tablespoons olive oil
1 pound fresh shrimp, peeled and deveined
1 pound bay or sea scallops, rinsed and drained
3 Tablespoons butter
2 Tablespoons oat flour
2 egg yolks
2 cups hot chicken broth
3 Tablespoons chopped shallots
1 (4 ounce) can button mushrooms, drained
1/2 cup white wine
1 pound cooked crab meat (can be canned if good quality)
2 cups shredded Provolone cheese
1/2 cup grated Parmesan cheese
2 Tablespoons chopped fresh parsley
Preheat oven to 400°F.
Lightly butter 8 small baking dishes.
In a large skillet, heat olive oil over medium high heat. Sauté shrimp and scallops until firm, about 5 minutes. In a medium saucepan, melt butter over medium heat. Stir in flour until smooth.
Gradually add chicken broth and egg yolks, and raise heat to medium-high. Stir until lightly thickened. Mix in shallots, mushrooms and wine. Cook for 5 to 10 minutes.
Arrange shrimp, scallops and crab in the bottom of prepared dishes. Pour sauce over seafood and cover with cheese.
Bake in preheated oven until golden, about 12 to 15 minutes. Sprinkle with parsley and serve.
Serves 8. 4 carbs per serving.