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Seafood Medley

 Seafood Medley
“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
6 ServingsPrep: 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 King Arthur Unbleached 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

2 of 2

Seafood Medley (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 cup (calculated without pasta) equals 478 calories, 27 g fat (15 g saturated fat), 280 mg cholesterol, 584 mg sodium, 6 g carbohydrate, trace fiber, 50 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.