Avery Island Seafood Gratinee

Ingredients

• AVERY ISLAND SAUCE:
• 4 tablespoons unsalted butter
• 2 cups chopped onions
• 1 tablespoon minced garlic
• 3 tablespoons Chef Paul Prudhomme's Herbal Pizza & Pasta Magic®
• 2 tablespoons Chef Paul Prudhomme's Seafood Magic®
• 1 teaspoon salt
• 1 cup all purpose flour
• 3½ cups seafood stock
• 3 cups shredded Monterrey Jack cheese
• 3 cups shredded Parmesan cheese
• ½ cup grated Romano cheese
• 1½ cups heavy cream
• GRATINÉE:
• 1½ cups diced fresh tomatoes
• 2 dozen large shrimp, peeled
• 6 large scallops, cut into about 4 pieces each
• 1 fish fillet (any firm-fleshed fish), cut in about 12 pieces
• ½ pound orecchiette pasta (or your favorite pasta), cooked al dente
• ½ cup shredded Monterrey Jack cheese
• ½ cup shredded Parmesan cheese