Seafood Trio W/Shrimp, Scallops and Crab Recipe

Posted by
Rate It!
Seafood Trio W/Shrimp, Scallops and Crab
Add your photo!
Ingredients
14
Count
Nutrition
770
Calories
Total time
55
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Preheat oven to 350 degrees F.
  2. Heat olive oil in heavy-bottomed sauce pan over medium-low heat.
  3. Add scallion and a good pinch of salt. Cook about 5 minutes, stirring frequently. Do not allow to brown.
  4. Add flour and stir until all oil is absorbed, forming a heavy paste.
  5. Cook paste (this is a white roux with scallions in it at this stage) for about 2 minutes, stirring constantly to avoid browning.
  6. Add 1/2 of the clam juice, stirring well to incorporate and avoid lumping.
  7. Add 1/2 of the clam juice, repeating the process.
  8. Stir in the wine.
  9. Stir in the cream.
  10. Add cayenne and white pepper.
  11. Bring sauce to a very low simmer. Taste sauce and adjust salt to taste. (I usually add about 1/2 tsp, but salt varies so sneak up on it rather than use more than you like.).
  12. Test the thickness by dipping a spoon into the sauce and letting it run off. It should be just thick enough to coat and cling to the back of the spoon - this is called nappe (pronounced na-pay by my culinary instructor but my college French professor would have said nap ,) in classical cooking. If it is too thick, add a bit more clam juice or cream until you get the desired thickness, and reheat to a very low simmer.
  13. Add parsley and stir to incorporate.
  14. Preheat 2 oval ramekins (we use about a 4 x6 size, but any oval large enough to contain 12 oz of seafood will work) by running them under hot water.
  15. Place 1/2 of shrimp in one end of each ramekin. Place 1/2 of crab in opposite end of each ramekin. Place 1/2 of scallops in the center of each ramekin. (Yes, you want the seafood separated into neat little sections. It works. Trust me.).
  16. Pour 1/2 of the sauce evenly over the contents of each ramekin. Don't worry if the sauce wants to stick on the top - it will run down into the seafood as the casserole bakes.
  17. If desired, you can put a thin layer of panko to the top of each ramekin. (This is not how the original was done, but my sister likes a bit of contrast in her textures so I do this when I'm cooking for her as well, and it certainly doesn't hurt anything.).
  18. Bake for 20 minutes, or until the top begins to show signs of browning. If there is no sign of browning after 20 minutes, raise the shelf and turn your oven to broil. Broil for no more than 5 minutes! This depends on your oven, and if you cook the seafood too long, you will get rubbery seafood.
  19. Remove from oven and allow to rest for 5 minutes before serving.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 769.62 Kcal (3222 kJ)
Calories from fat 303.58 Kcal
% Daily Value*
Total Fat 33.73g 52%
Cholesterol 52.02mg 17%
Sodium 1161.69mg 48%
Potassium 554.66mg 12%
Total Carbs 56.08g 19%
Sugars 3.26g 13%
Dietary Fiber 10.78g 43%
Protein 58.84g 118%
Vitamin C 12.5mg 21%
Iron 1.9mg 10%
Calcium 59.8mg 6%
Amount Per 100 g
Calories 145.83 Kcal (611 kJ)
Calories from fat 57.52 Kcal
% Daily Value*
Total Fat 6.39g 52%
Cholesterol 9.86mg 17%
Sodium 220.12mg 48%
Potassium 105.1mg 12%
Total Carbs 10.63g 19%
Sugars 0.62g 13%
Dietary Fiber 2.04g 43%
Protein 11.15g 118%
Vitamin C 2.4mg 21%
Iron 0.4mg 10%
Calcium 11.3mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 17.4
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top