- 4 sole, patted dry
- 10 bay scallops, raw
- 3/4 cup crabmeat
- 3/4 cup cooked shrimp
- 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
- 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.
- Preheat oven to 450 degrees F (230 degrees C).
- 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.
- Bake in preheated oven for 10 to 15 minutes; sprinkle with parsley and paprika. Serve.
03/15/2017
recipepes.com
seafood melange, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
