Seafood Melange - cooking recipe

Ingredients

4 sole, patted dry
10 bay scallops, raw
3/4 cup crabmeat
3/4 cup cooked shrimp
1/2 cup shredded Monterey Jack cheese
1/2 cup butter
2 egg yolks
1 tablespoon lemon juice
1/2 teaspoon mustard powder
1/8 teaspoon salt
2 tablespoons chopped fresh parsley
1/4 teaspoon paprika

Preparation

Butter two 2-cup au gratin dishes. Place 1 fillet on bottom of each, then layer with scallops, crabmeat, shrimp, cheese and a second fillet; set aside.
Preheat oven to 450 degrees F (230 degrees C).
Melt butter. In a medium mixing bowl, combine yolks, lemon juice, mustard and salt; mix on high and slowly add butter in a steady stream until sauce is thick and creamy. Pour sauce over fillets.
Bake in preheated oven for 10 to 15 minutes; sprinkle with parsley and paprika. Serve.