Seafood Medley Recipe
Seafood Medley Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
“This is our traditional Christmas Eve dinner.” Rich, creamy and delicious with flaky and tender orange roughy, this dish is perfect for company.” —Marilyn Bishop, Redbridge, Ontario
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.

Ingredients

  • 5 cups water
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 2 pounds orange roughy fillets
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/2 pound bay scallops
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon Dijon mustard
  • Dash pepper
  • 1 cup heavy whipping cream
  • 1 cup (4 ounces) shredded Gruyere or Swiss cheese
  • Hot cooked pasta

Directions

In a Dutch oven, bring the water, lemon juice and salt to a boil. Reduce heat; carefully add fillets and cook, uncovered, for 4 minutes. Add shrimp; cook for 3 minutes. Add scallops; cook 3-4 minutes longer or until fish flakes easily with a fork, shrimp turn pink and scallops are firm and opaque. Strain, reserving 1-1/2 cups cooking liquid.
In a large saucepan, melt butter. Stir in the flour, bouillon, mustard and pepper until smooth. Gradually add cream and reserved liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheese and seafood mixture; heat through. Serve with pasta. Yield: 6 servings.
Originally published as Seafood Medley in Taste of Home December/January 2009, p50

Nutritional Facts

1 cup: 478 calories, 27g fat (15g saturated fat), 280mg cholesterol, 584mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 50g protein.

  • 5 cups water
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 2 pounds orange roughy fillets
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/2 pound bay scallops
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon Dijon mustard
  • Dash pepper
  • 1 cup heavy whipping cream
  • 1 cup (4 ounces) shredded Gruyere or Swiss cheese
  • Hot cooked pasta
  1. In a Dutch oven, bring the water, lemon juice and salt to a boil. Reduce heat; carefully add fillets and cook, uncovered, for 4 minutes. Add shrimp; cook for 3 minutes. Add scallops; cook 3-4 minutes longer or until fish flakes easily with a fork, shrimp turn pink and scallops are firm and opaque. Strain, reserving 1-1/2 cups cooking liquid.
  2. In a large saucepan, melt butter. Stir in the flour, bouillon, mustard and pepper until smooth. Gradually add cream and reserved liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheese and seafood mixture; heat through. Serve with pasta. Yield: 6 servings.
Originally published as Seafood Medley in Taste of Home December/January 2009, p50

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Reviews forSeafood Medley

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MY REVIEW
taximom1106 User ID: 5066469 174311
Reviewed May. 28, 2012

"We loved this recipe. Have made it several times."

MY REVIEW
bilmar User ID: 3664369 172898
Reviewed Dec. 19, 2009

"I made this for Chritmas lunch in 2008 and they want it again this year it is very good and easy."

MY REVIEW
siney User ID: 1018856 178057
Reviewed Jan. 27, 2009

"My family loved this dish. I couldn't find Orange Roughy fillets at our grocers, so I substitued Alaskan Cod instead. It worked beautifully. I did tweak the recipe with a dash of red pepper flakes, and a tsp. of minced garlic added near the beginning. Overall this was just delicious, and I've already added this recipe to my family favorites."

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