Seven Seas Recipes

Steps:

• Mix soup and milk in saucepan.
• Bring to a boil over medium heat, stirring occasionally.
• Combine with cooked rice, seafood (cut seafood into bite-size pieces, if necessary), peas, onion, lemon zest and juice, and sherry.
• Turn into a buttered 2-quart casserole dish.
• Bake at 375 degrees for 25-30 minutes.
• remove from oven and top with slices of cheese; sprinkle with paprika.
• Return to oven for an additional 5 minutes, or until cheese melts.
• Remove from oven, and let rest for about 10 minutes before serving.
• Helpful Tips: I like to put the onion in with the rice while the rice is cooking. Also, be sure to use the designated small-sized shrimp, or bay scallops or other bite-sized seafood in this dish---DO NOT use large or jumbo shrimp or sea scallops unless you cut them up--- as you want a morsel of yummy seafood in every bite!

Steps:

• 1. Cut the seafood into 1/4-inch dice. (If the seafood is very fresh, this can be done up to 1 day in advance and refrigerated).
• 2. Preheat the oven to 350°F.
• 3. Add the mushrooms to the seafood and toss to mix well. Combine the mayonnaise, vinegar, soy sauce, and lemon juice in a small bowl. Set aside about 3 tablespoons of the mayonnaise mixture and toss the rest with the seafood mixture, using a slotted spoon to thoroughly combine.
• 4. Divide the mixture among 8 large scallop shells or 4-inch shallow gratin dishes. Top each with 1 teaspoonful of the reserved mayonnaise mixture. (The seafood may be prepared to this point up to 1 day in advance. Refrigerate, wrapped in plastic.) Bake until a fork inserted in the center comes out warm, about 12 minutes.
• 5. Sprinkle chives over the top and serve warm.