Preparation / Directions:
Melt butter in saucepan over medium-low heat; blend in flour, then milk.
Stir constantly until thickened. Add salt and cheese; stir until cheese melts. Set aside. When cool, add sour cream. Place fish fillets on bottom of greased, square, 1-quart casserole dish. Add crabmeat and scallops to cream sauce; pour over fish. Can be refrigerated at this point until ready to bake. Bake at 325 degrees until fish is done, about 10 to 15 minutes.
Serve over cooked rice. Sprinkle with toasted pecan pieces.
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