Deviled Seafood Casserole | Paula Deen

Ingredients

• ¾ cup Butter, divided
• 1½ pounds fresh shrimp, peeled and deveined
• 1 pound fresh sea scallops
• water
• 1 (1-pound) haddock fillet
• ½ cup plus 1 tablespoon All-purpose flour
• 1 cup evaporated milk
• 1 cup beef consomme or broth
• ⅓ cup whole milk
• 2 tablespoons cornstarch
• 2 tablespoons fresh parsley
• 4 teaspoons ketchup
• 1 tablespoon prepared horseradish
• 1 tablespoon fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon dry mustard
• 1 teaspoon soy sauce
• ½ teaspoon salt
• ¼ teaspoon ground red pepper
• ½ cup dry sherry
• chopped fresh parsley, for garnish