• 4 tbsp (60 mL) butter, divided
• 2 cups (500 mL) sliced mushrooms
• 1/2 medium onion, finely chopped
• 1-1/4 lbs (625 g) fresh or frozen large shrimp, peeled and deveined
• 1-1/4 lbs (625 g) fresh or frozen small scallops
• 1 cup (250 mL) dry white wine
• 1/4 tsp (1 mL) dried thyme leaves, crushed
• 3 tbsp (45 mL) flour
• 1 cup (250 mL) milk
• 1-1/2 cups (375 mL) shredded Canadian Sharp Cheddar, divided
• 2 cups (500 mL) coarsely torn sourdough or baguette bread

1. Melt 1 tbsp (15 mL) butter in a large non-stick saucepan over medium-high heat. Add mushrooms and onion; cook and stir until tender. Add shrimp, scallops, wine and thyme to the pan. Bring to boil, reduce heat and simmer 2 minutes or until seafood is cooked. Drain, reserving 1 cup (250 mL) broth. Set seafood mixture aside.
2. Melt 2 tbsp (30 mL) more butter in the same pan. Remove from heat and blend in flour; gradually stir in reserved broth and milk. Cook and stir over medium-high heat until mixture boils and thickens. Remove from heat, add 1 cup (250 mL) of Canadian Sharp Cheddar and stir until melted. Fold in cooked seafood mixture. Add salt and pepper to taste.
3. Melt remaining 1 tbsp (15 mL) butter and toss with torn bread and remaining 1/2 cup (125 mL) Canadian Sharp Cheddar. Spoon seafood mixture into 6 individual baking dishes, sprinkle with cheese and bread mixture and broil until topping is toasted.

Tips: Make seafood and sauce early in the day and refrigerate Sprinkle with cheese and crumb mixture and broil just before serving.

Variation: Reduce seafood to 1 lb (500 g) each of shrimp and scallops. Cook and stir 1/2 cup (125 mL) each chopped green pepper and celery in a little butter. Add 3/4 cup (175 mL) diced seeded tomato and cook until heated through. Fold into cheese sauce along with seafood mixture. Season to taste with hot pepper sauce or cayenne pepper. Serve over hot cooked rice or pasta.