Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  pounds        unpeeled large fresh shrimp
     1/2  pound         sea scallops
     1/2  cup           Chablis or other dry white -- wine
   2      cans          standard oysters -- drained
                        (10-ounce)
     1/2  cup           dry white vermouth
   1      tablespoon    finely chopped onion
     1/4  cup           plus 2 tbs. butter or -- margarine, melted
     1/4  cup           all purpose flour
   2      cups          milk
     2/3  cup           grated parmesan cheese
     1/2  cup           shredded gruyere cheese
     1/2  cup           shredded Swiss cheese -- (2 oz)
     1/4  teaspoon      salt
     1/4  teaspoon      pepper
     1/8  teaspoon      ground nutmeg
     1/2  cup           crushed round buttery -- crackers
     1/4  cup           butter or margarine -- melted
                        paprika
                        chopped fresh parsley

Preparation:

Peel and devein shrimp. Combine shrimp, scallops, and wine in a medium skillet; bring to a boil. Reduce heat, and simmer 3 minutes; drain well. Set shrimp and scallops aside. Repeat procedure with oysters and vermouth. Combine shrimp, scallops, and oysters, and spoon evenly into 4 lightly greased individual baking dishes. Cook onion in 1/4 cup plus 2 tbs. butter in a heavy saucepan over medium-high heat, stirring constantly, until tender. Reduce heat to low; add flour; stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add cheeses, salt, pepper, and nutmeg, stirring until cheeses melt. Spoon sauce evenly over seafood mixture. Combine cracker crumbs and 1/4 cup melted butter; sprinkle evenly over casseroles. Sprinkle with paprika. Bake, uncovered, at 350F for 20 to 30 minutes or until golden and thoroughly heated. Garnish, if desired with chopped fresh parsley.