Seafood Melange

Seafood Melange

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About this recipe: Even when prepared for two, this erotic combination of four seafoods encourages a lusty appetite! Light some candles and decant some wine!

Carol A. Giorgio

Serves: 2 

  • 4 sole, or other flaky white low fat fish, patted dry
  • 10 bay scallops, raw, shelled
  • 3/4 cup crabmeat
  • 3/4 cup cooked prawns
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup butter
  • 2 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 teaspoon mustard powder
  • 1/8 teaspoon salt
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon paprika

Prep:30min  ›  Cook:20min  ›  Ready in:50min 

  1. 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.
  2. Preheat oven to 230 degrees C (450 degrees F).
  3. 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.
  4. Bake in preheated oven for 10 to 15 minutes; sprinkle with parsley and paprika. Serve.

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