Serves: 6

1. Heat oil in 10-inch skillet over medium-high heat. Cook tortilla strips in oil 30 to 60 seconds, stirring occasionally, until light golden brown. Remove with slotted spoon and drain on paper towels.

2. Melt butter in 3-quart saucepan over low heat. Cook onions in butter, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is bubbly remove from heat. Stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute reduce heat to medium.

3. Stir chile, scallops and shrimp into sauce. Cook over medium heat about 9 minutes, stirring frequently, just until shrimp are pink and firm and scallops are white.

4. Heat oven to 350°. Grease 3-quart casserole.

5. Arrange half of the tortilla strips in bottom of casserole. Top with half of the seafood mixture. Repeat with remaining tortilla strips and seafood mixture. Top with bacon. Bake uncovered 15 to 20 minutes or until hot and bubbly.

NUTRITION FACTS: 1 Serving: Calories 625 (Calories from Fat 335) Fat 37g (Saturated 14g) Cholesterol 135mg Sodium 890mg Carbohydrate 49g (Dietary Fiber 3g) Protein 27g % DAILY VALUE: Vitamin A 18% Vitamin C 6% Calcium 24% Iron 28% DIET EXCHANGES: 3 Starch 2 High-Fat Meat 1 Vegetable 4 Fat

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

More Recipes from the Betty Crocker's Cookbook, 9th Edition Cookbook:
Avocado Sauce
BAKING FISH WITH SKIN ON IT
Baked Fish Fillets
Beer Batter - Fried Fish
Boiled Hard-Shell Blue
Boiled Lobsters
Boiled Shrimp
Broiled Fish Steaks
Chili Cocktail Sauce
Cold Poached Salmon with Herb Mayonnaise
Coquilles Saint Jacques
Crab Cakes
Crabmeat Roll-Ups
Crispy Baked Catfish
Deep-Fried Shrimp
FISH BASICS
Fish en Papillote
Flounder with Mushrooms and Wine
HARD-SHELL AND SOFT-SHELL BLUE CRABS
HOW TO OPEN RAW CLAMS
HOW TO REMOVE CRABMEAT
HOW TO REMOVE LOBSTER MEAT
Hearty Seafood Stew
Herb Mayonnaise
Lobster Newburg
Mustard Tartar Sauce
Orange-Almond Trout
Oven-Fried Fish
Panfried Fish
Pecan-Crusted Fish Fillets
Potato-Crusted Salmon
SHELLFISH BASICS
Salmon Patties with Sour Cream-Dill Sauce
Sea Bass with Vegetable Melange
Seafood Chilaquiles Casserole
Seafood Paella
Seafood-Rice Stuffing
Seafood-Stuffed Whitefish
Shrimp Creole
Shrimp Fondue
Shrimp Scampi
Shrimp and Scallops with Wine and Vegetables
Sole Amandine
Steamed Clams
Steamed Mussels
Sweet-Sour Fish Bake
TIMETABLE FOR MICROWAVING FISH
TIMETABLE FOR MICROWAVING SHELLFISH
TIMETABLE FOR REHEATING COOKED CRAB LEGS
Thai Scallops and Noodles
Tuna with Pesto
Tuna-Pasta Casserole