print this recipe email to a friend Avery Island Seafood Gratinee Makes 4 servings Find this recipe and more in Chef Paul Prudhomme's Always Cooking!. ingredients 1 cup Avery Island Sauce (recipe follows) 1 1/2 cups diced fresh tomatoes 2 dozen large shrimp, peeled 8 large scallops 1 fish fillet (any firn-fleshed fish), cut in 8 pieces 1/2 pound orrechetti pasta (or your favorite pasta), cooked al dente 1/2 cup shredded Monterrey Jack cheese 1/2 cup shredded Paremsan cheese 1/2 cup grated Romano cheese how to prepare Make the Avery Island Sauce. Preheat the oven to 350°F. Divide the pasta between four ovenproof serving bowls. Top each bowl with ¼ of the tomato, shrimp, scallops and fish, then top each bowl with 1 cup of the sauce. Sprinkle each bowl with ¼ of each of the three cheeses. Bake until the dish is heated through and the cheese is brown and bubbly, about 15 minutes.     final dish

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