Seafood Melange

12 ingredients
4 steps

Ingredients

  • 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

Directions

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

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