Baked Seafood Casserole
4 oz flounder fillets
6 x-large shrimp
6 large scallops
4 ounces lump crab meat
4 tablespoon butter
½ cup heavy cream
¾ cup chicken broth
1 tablespoon dijon mustard
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
½ teaspoon Old Bay optional
½ teaspoon Italian parsley chopped – optional
Add two tablespoons of butter to a large skillet over medium-high heat.
Melt the butter and add the shrimp and scallops to the hot pan. ( you can substitute olive oil for the butter for sauteing the seafood)
Saute the shrimp and scallops for about a minute, just long enough to sear the outside of the seafood.
Add a splash of white wine to deglaze the pan, then add the heavy cream, chicken broth, dijon mustard, and seasonings to the pan.
Saute the mixture for one minute, then remove the shrimp and scallops from the pan. Set aside until needed.
Add two tablespoons of butter dredged in flour (beurre manie) to the seafood sauce. This will thicken the sauce.
Let it simmer over low heat to thicken the sauce.
Remove the pan from the heat and add the scallops, shrimp, and crab meat to the sauce. Mix until seafood is coated and set aside until needed.
Place the flounder fillets in the bottom of a casserole dish. Add a little water to the dish and sprinkle with old bay seasoning
Bake the flounder for 10 minutes at 350° F.
Drain the water off the flounder.
Add the seafood mixture to the casserole dish. Sprinkle with old bay seasoning and bake for 25 minutes at 350° F until golden brown.
Prep Time: 10 min Cook Time: 35 min Total Time: 45 min