Seafood Melange Recipe - Allrecipes.com
Seafood Melange Recipe
  • READY IN 30 mins

Seafood Melange

Recipe by  

"Even when prepared for two, this erotic combination of four seafoods encourages a lusty appetite! Light some candles and decant some wine!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    30 mins

Directions

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

Most Helpful Positive Review
Jan 22, 2006

It was ok. Was disappointed w/ myself that I did not use all fresh ingredients, instead I used canned crabmeat so even though the taste was very good knowing that made me not like it as much. Of course this is not the fault of the recipe.

 
Most Helpful Critical Review
Dec 30, 2011

This tasted good but I don't think the 1/2 cup of butter was necessary, it was way too much! Next time I will try making the egg mixture with 2 tbsp melted butter, 2 tbsp white wine & mixing it with the seafood before putting it into the serving dishes. Then sprinkle cheese on top. As it was, the seafood was swimming in melted butter!!

 
Feb 05, 2005

The flavor of this recipe was excellent, however, I made more sauce than was called for because it looked dry after I poured the sauce over it. As a result I got a 'soupy' texture to it - i.e. too much sauce. It would have been good over rice or noodles the way that I prepared it. Also I added sauted mushrooms and a bit of onion and a couple of chopped (cooked) bacon slices to it and it really gave a great flavor and more meaty base. Finally I cooked it too long so the shrimp were rubbery. The next time I make it I will add the raw seafood to the sauce to cook briefly and then put it in a cassarole dish and then melt the cheese briefly under the broiler. Whew ! I guess I changed things around quite a bit but the flavor was outstanding and my guests all really enjoyed it. I served it with asparagus and small round roasted parisienne potatoes. Thanks - I will definitely make it again.

 
Dec 19, 2003

This was so delicious we couldn't stop eating! I believe I may serve this at my Mother's day brunch since both our moms are seafood lovers.May substitute chunks of lobster for the scallops. I added a couple tablespoons of white wine and some green onion to the sauce for a bit of a zing!Yummy! Thanks Carol.

 
Jul 15, 2003

This was delicious! I used imitation crab instead of real and Tilipia Filets in place of Sole as they were not available. Sprinkled all of the fish with Black & Cayenne Pepper, Garlic Powder, Chipolte Pepper and Old Bay Seasoning..Wow, did that make your taste buds sing! For the sauce, I just sprayed with "I can't believe it's not butter." It does take longer to bake than the directions because it is so thick...I cooked it for 30 minutes. My husband just loved it. Served with Sesame Asparagus from this site. In fact, we are having it for dinner again tonight. Thanks for great recipe!

 
Dec 30, 2004

I added saltine cracker crumbs with a little melted butter to place on top before entering the oven in 18oz au cratin dishes. This gives a little extra taste and colorful appearance. The sauce is perfect and the array of seafood mixes the taste buds up just right so as to offset the richness. Outstanding recipe! (no Campbells salty soup, all natural from scratch!) 3 guests demanded this recipe and they also took remaining portions home (A+). Awesome!

 
Feb 28, 2004

This is delicious. I did cheat though, the sauce recipe looked like hollandaise sauce, so I used a pre-packaged mix and added a couple teaspoons of lemon juice when the sauce was done. I don't know, but the packaged stuff might cut some of the calories/fat. Baking time was a little longer than stated in the recipe.

 
Apr 18, 2011

I've made this a few times now and I always have success with it. I do use a packaged Hollandaise sauce, but the recipe goes together so quickly and yet the final product looks like you fussed for hours. I've gotten lots of compliments on this recipe.

 

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Nutrition

  • Calories
  • 1202 kcal
  • 60%
  • Carbohydrates
  • 47 g
  • 15%
  • Cholesterol
  • 549 mg
  • 183%
  • Fat
  • 87.9 g
  • 135%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 62.1 g
  • 124%
  • Sodium
  • 1945 mg
  • 78%

* Percent Daily Values are based on a 2,000 calorie diet.

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