Seafood Melange

4 sole, patted dry

10 bay scallops, raw

¾ cup crabmeat

¾ cup cooked shrimp

½ cup shredded Monterey Jack cheese

½ cup butter

2 egg yolks

1 tablespoon lemon juice

½ teaspoon mustard powder

⅛ teaspoon salt

2 tablespoons chopped fresh parsley

¼ teaspoon paprika

Butter two 2-cup au gratin dishes. Place 1 fillet on bottom of each, then layer with scallops, crabmeat, shrimp, cheese and a second fillet; set aside.

Preheat oven to 450 degrees F (230 degrees C).

Melt butter. In a medium mixing bowl, combine yolks, lemon juice, mustard and salt; mix on high and slowly add butter in a steady stream until sauce is thick and creamy. Pour sauce over fillets.

Bake in preheated oven for 10 to 15 minutes; sprinkle with parsley and paprika. Serve.