MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: The Ivy Inn’s Scallop & Shrimp Casserole
  Categories: Main dish, Casseroles, Fish
       Yield: 8 servings
  
       2 tb Butter
       1 lb Shrimp, med, cleaned
       1 lb Scallops
     1/2 c  Wine, white
     1/2 lb Mushrooms, sliced
       1 cn Cream of Celery soup
       1 c  Sour cream
       8 oz Cheddar cheese, grated
            Salt and pepper to taste
 
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   follow package directions
   
   In skillet place butter and saute' shrimp and scallops until shrimp
   turn pink and begin to curl.  Add wine, reduce heat to medium and
   cook for two minutes.  Remove shrimp and scallops and set aside.
   Reduce heat to low; combine remaining ingredients, except rice, and
   add to skillet. Stir until well blended.  Add shrimp and scallops and
   heat through. Serve over prepared wild rice.
   
   Source: Virginia’s Historic Resturants - Dawn O'Brien - John F. Blair,
   Publisher, Winston-Salem, NC 1984 - ISBN: 0-89587-037-1
   
   Posted: 06/95 - Grant Ames
  
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