28 Ratings
  • 5 star values: 18
  • 4 star values: 6
  • 3 star values: 2
  • 1 star values: 1
  • 2 star values: 1

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

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • Preheat oven to 450 degrees F (230 degrees C).

  • 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.

  • Bake in preheated oven for 10 to 15 minutes; sprinkle with parsley and paprika. Serve.

Nutrition Facts

1202 calories; 87.9 g total fat; 549 mg cholesterol; 1945 mg sodium. 47 g carbohydrates; 62.1 g protein; Full Nutrition


Reviews (26)

Read All Reviews

Most helpful positive review

Rating: 5 stars
12/19/2003
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.
(9)

Most helpful critical review

Rating: 1 stars
06/14/2010
Disappointing! I should have listened to the review about the sauce separating. After cooking the butter seperated in the sauce so everything was sitting in oil. It was way to rich but not in a good way.
(1)
28 Ratings
  • 5 star values: 18
  • 4 star values: 6
  • 3 star values: 2
  • 1 star values: 1
  • 2 star values: 1
Rating: 4 stars
01/22/2006
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.
(25)
Rating: 4 stars
02/05/2005
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.
(12)
Rating: 5 stars
12/19/2003
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.
(9)
Rating: 4 stars
07/15/2003
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!
(9)
Rating: 5 stars
12/30/2004
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!
(7)
Rating: 5 stars
02/28/2004
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.
(6)
Rating: 5 stars
04/15/2013
This was terrific! I fixed this last night but have to admit to adding a couple of things. I sauteed some FRESH SPINACH and SQUEEZED all the liquid out of it. I topped the seafood with the spinach and cheese. I made the sauce just as directed drizzling ALL BUT 2 TBS of it over the top. I PUT THE REMAINING TWO TBS OF SAUCE INTO A BOWL AND MIXED ABOUT 1 CUP OF PANKO BREAD CRUMBS IN IT AND CRUMBLED IT ON TOP OF THE SEAFOOD CHEESE AND SPINACH. Another word of advice pan fry the shrimp for just about 2 minutes per side in butter the scallops about 3 minutes per side and the thin fish fillets about 4 minutes per side. I also sprinkled "Old Bay Seasoning" on the seafood as it was frying in butter. Cooking the seafood first will help keep water from accumulating in the dish (soupy). I baked it at 450 (convection oven) for about 8 minutes. The crunchy topping really makes a difference. IT IS A MUST THAT YOU USE ALL FRESH INGREDIENTS FOR SUCCESS!
(5)
Rating: 5 stars
04/18/2011
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.
(4)
Rating: 5 stars
05/13/2007
Outstanding! I made this for Mother's Day dinner and my family loved it. It was easy to set up ahead of time and just do the sauce at the last minute. Thanks for such a wonderful dish!
(4)