Taste of Home
Seafood Medley
TOTAL TIME: Prep: 25 min. Cook: 10 min.
YIELD: 6 servings.
“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
Ingredients
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5 cups water
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2 tablespoons lemon juice
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1/2 teaspoon salt
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2 pounds orange roughy fillets
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1 pound uncooked medium shrimp, peeled and deveined
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1/2 pound bay scallops
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2 tablespoons butter
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3 tablespoons all-purpose flour
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1 teaspoon chicken bouillon granules
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1 teaspoon Dijon mustard
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Dash pepper
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1 cup heavy whipping cream
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1 cup shredded Gruyere or Swiss cheese
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Hot cooked pasta
Directions
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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.
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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.
Nutrition Facts
1 cup: 478 calories, 27g fat (15g saturated fat), 280mg cholesterol, 584mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 50g protein.
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