| 1. |
To make sauce: melt 1 tablespoon butter in sauce pan, and sauté leeks and fresh minced ginger. |
| 2. |
Add flour and stir to make roux. Add cider and stir until smooth. |
| 3. |
Stir in sour cream, parsley, and ground ginger and simmer 5-10 minutes. Set aside. |
| 4. |
To make bread crumb topping: melt the other tablespoon of butter in dish, add lemon juice, bread crumb and cheese, mix together. Set aside. |
| 5. |
Use a 1 quart baking dish, spay with cooking spray like Pam and mix shrimp and scallops in dish, lightly season with dill, salt and pepper. |
| 6. |
Pour the ginger cider sour cream sauce on top of the seafood and sprinkle the top with the bread crumb mixture. |
| 7. |
Bake in oven at 450 °F (230 °C) and cook for 15-20 minutes or until cooked. |
| 8. |
Note: based on recipe from angelfire.com |
