Seafood Alfredo

Serving Size  : 8    

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  bay scallops
  12            ounces  salmon fillet
  1              pound  crab meat
  1 1/2           cups  lobster meat, cooked -- chopped
  2             sticks  butter -- divided
  1 1/2           cups  grated parmesan cheese
  2               cups  heavy whipping cream
  8             ounces  cream cheese
  1         tablespoon  garlic salt
  1         tablespoon  Thickenthin -- Optional

Melt one stick of butter in a small skillet.  Heat over medium high heat
until butter is slightly browned.  Fry the salmon fillet on both sides
until slightly less than done (center is still not fully cooked).  Remove
salmon from butter, peel off skin and chop into bite-sized pieces.

Saute scallops in the same butter used to fry the salmon, cooking for only
about 30 seconds, turning constantly.  Scallops should NOT be fully
cooked.  Remove scallops from butter with slotted spoon and set aside.

Add the browned butter and the other stick of butter to a large,
heavy-bottomed saucepan.  Melt butter over medium heat.  When butter is
melted, add cream, cream cheese and salt.  Do not allow to boil; stir
constantly.  When cream cheese is melted, stir in parmesan cheese and stir
slowly until sauce is smooth.  If desired, add ThickenThin to thicken the
sauce further.

Add crabmeat and lobster, tossing in the sauce until the sauce heats up
again.  Add salmon and scallops; stirring very gently until sauce is hot
again.  Remove from heat immediately and serve hot, with additional
parmesan if desired.

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Per Serving (excluding unknown items): 760 Calories; 62g Fat (73.6%
calories from fat); 45g Protein; 5g Carbohydrate; trace Dietary Fiber;
297mg Cholesterol; 1801mg Sodium.  Exchanges: 6 Lean Meat; 0 Non-Fat Milk;
11 Fat; 0 Other Carbohydrates.

NOTES : Do NOT overcook the scallops and salmon!!!  The final heating with
        the sauce will finish cooking them.  Overcooked scallops become
        little seafood-flavored pencil erasers.
        I used these particular fish and seafoods because they were what
        was relatively inexpensive at the store.  A precooked, frozen
        lobster was quite cheap.  Any kind of seafood could be used in
        this -- shrimp, oysters, squid, other types of fish, what have
        you.  Any fresh seafood such as shrimp or squid should be no more
        than half cooked in the butter before adding to the sauce later.
        Oysters or clams I would not precook at all; the final heating
        will be sufficient to cook them completely.