Combine first 5 ingredients in a large saucepan or Dutch oven; bring to a boil. Add shrimp and scallops. Cook about 3 minutes or until shrimp turns pink. Drain shrimp and scallops; set aside, reserving 2/3 cup of cooking broth. Melt 3 Tbls butter in Dutch oven over low heat. Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add half and half and reserved broth, stirring until thickened. Add cheese, lemon juice and lemon pepper. Stir until smooth. Stir in seafood. Spoon mixture into baking dish. At this point, it can be covered and chilled overnight. Bake at 350 degrees, covered, until hot, about 40 minutes if casserole is chilled. In the meantime, combine last four ingredients, mixing well. Uncover casserole and add breadcrumb topping. Bake 10 minutes more. Serve over rice.
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|Serving Size: 1 Serving (2040g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1476 (62%)|
|Amt Per Serving||% DV|
|Total Fat 164g||219 %|
|Saturated Fat 91.1g||456 %|
|Monounsaturated Fat 49.8g|
|Polyunsanturated Fat 11.3g|
|Cholesterol 565.1mg||174 %|
|Sodium 1868.1mg||64 %|
|Potassium 2793.1mg||74 %|
|Total Carbohydrate 95.1g||28 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 86.2g|
|Protein 122g||174 %|
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Calories per serving: 2381
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