Seafood Melange recipe

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Ingredients

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

Nutrition Info

1201.7 calories
carbohydrate: 47 g
cholesterol: 548.9 mg
fat: 87.9 g
fiber: 4.3 g
protein: 62.1 g
saturatedFat: 43.6 g
servingSize: -
sodium: 1944.5 mg
sugar: 8.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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 450 degrees F (230 degrees C).

  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.

Recipe Yield

2 servings

Recipe Note

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

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