Seafood Melange

    50 mins

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

    28 people made this

    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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    Reviews in English (26)


    It was ok. Was disappointed w/ myself that I did not use all fresh ingredients, instead I used canned crabmeat so even though the taste was very good knowing that made me not like it as much. Of course this is not the fault of the recipe.  -  22 Jan 2006  (Review from Allrecipes US | Canada)


    The flavor of this recipe was excellent, however, I made more sauce than was called for because it looked dry after I poured the sauce over it. As a result I got a 'soupy' texture to it - i.e. too much sauce. It would have been good over rice or noodles the way that I prepared it. Also I added sauted mushrooms and a bit of onion and a couple of chopped (cooked) bacon slices to it and it really gave a great flavor and more meaty base. Finally I cooked it too long so the shrimp were rubbery. The next time I make it I will add the raw seafood to the sauce to cook briefly and then put it in a cassarole dish and then melt the cheese briefly under the broiler. Whew ! I guess I changed things around quite a bit but the flavor was outstanding and my guests all really enjoyed it. I served it with asparagus and small round roasted parisienne potatoes. Thanks - I will definitely make it again.  -  05 Feb 2005  (Review from Allrecipes US | Canada)


    This was so delicious we couldn't stop eating! I believe I may serve this at my Mother's day brunch since both our moms are seafood lovers.May substitute chunks of lobster for the scallops. I added a couple tablespoons of white wine and some green onion to the sauce for a bit of a zing!Yummy! Thanks Carol.  -  03 May 2003  (Review from Allrecipes US | Canada)

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