Seafood Bisque Casserole

• 1/2 pound each shrimp ,crabmeat ,scallops
• 1 tablespoon shallots, chopped
• 7 tablespoons butter
• 10 tablespoons sherry
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons flour
• 1 1/2 cups milk
• bread crumbs
• Parmesan cheese

In a heavy skillet, sauté seafood and shallots in 4 tablespoons butter. Cook 5 minutes. Sprinkle with 6 tablespoons of sherry; salt and pepper. In another pan melt the remaining 3 tablespoons butter and add flour to make paste. Add milk and remaining 4 tablespoons sherry; stir until smooth. Combine sauce and seafood mixture and place in a casserole or individual ramekins.
Top with bread crumbs and Parmesan.
Bake at 400F for 30 minutes.
From "Best of the Best from New England"