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Rating: 4.42 stars
52 Ratings
  • 5 star values: 32
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0

This is delicious and well worth the effort! Make sure the seafood is very fresh. Best if served in individual baking dishes, but can be made in one larger dish if they are not available.

Recipe Summary

prep:
35 mins
cook:
15 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly butter 8 small baking dishes.

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  • In a large skillet, heat olive oil over medium high heat. Saute shrimp and scallops until firm, about 5 minutes.

  • In a medium saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add chicken broth and raise heat to high. Stir until thickened. Mix in shallots, mushrooms and wine. Cook for 5 to 10 minutes.

  • Arrange shrimp, scallops and crab in the bottom of prepared dishes. Pour sauce over seafood and cover with cheese.

  • Bake in preheated oven until golden, about 12 t o15 minutes. Sprinkle with parsley and serve.

Nutrition Facts

397 calories; protein 44.4g; carbohydrates 4.2g; fat 19.8g; cholesterol 213.8mg; sodium 1128.7mg. Full Nutrition
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Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/10/2004
I was hesitant to make this after reading the first review- but I'm glad I did! I always order this dish in seafood restaurants and this recipe tastes even better than most I've ordered. I wouldn't change the sauce at all. My family loved it and I plan to make it often! Read More
(37)

Most helpful critical review

Rating: 3 stars
01/10/2004
I really wanted this recipe to be good - it sure cost enough for the ingredients. There was not enough sauce for the immense amount of seafood called for in this recipe - which was way too much in my opinion. The sauce also didn't have enough flavor to enhance the seafood. I would not make this again. Read More
(4)
52 Ratings
  • 5 star values: 32
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
01/10/2004
I was hesitant to make this after reading the first review- but I'm glad I did! I always order this dish in seafood restaurants and this recipe tastes even better than most I've ordered. I wouldn't change the sauce at all. My family loved it and I plan to make it often! Read More
(37)
Rating: 4 stars
01/14/2004
Very good. Husband really enjoyed the topping - I substituted monterey jack as I did not have any provolone on hand. Also used frozen scallops and shrimp omitted the wine and used fresh mushrooms (which I sauteed in butter before adding to sauce). Substituted minced onion and garlic (2 to 1) for shallots as I did not have those either. Also used low-sodium chicken broth to reduce sodium content(fresh mushrooms also reduced the sodium content) Will make it next time as per recipe (except for the lower sodium options) - should be even better without all the substitutions and omissions! Read More
(20)
Rating: 4 stars
09/20/2004
I thought this was excellent. I had to scale the recipes down to just two servings so a few minor adjustments were needed. I tested the sauce before pouring over the seafood and found I needed to add a bit of water as it was too salty for my taste. I also had to add more flour due to the added water. I used 1/4 teaspoon of cajun seafood seasoning and mozzerella cheese. It was great. Thanks for sharing! Read More
(15)
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Rating: 5 stars
07/06/2011
I made this for 1 as my bf isnt a huge fan of seafood So I followed step 1 and too(but w less oil) for step 3 I used 1 teaspoon of butter a 1/2 cup of heavy cream and a splash of white wine and 1/2 tble sp of flour followed step 4 I used swiss chesse-I cooked for 15 mins did not golden but was amazing!:) I did not use mushrooms or shallots as I did not have them on hand and no chicken broth 07/06/11 - update I tried w/o wine and used butter heavy cream parm cheese and season w/salt /fresh pepper/and some garlic salt I also fry my shrimp and scallops for about 1.5 mins then bake for about 9 fully cooked and scallops not rubbery! Still Love! Read More
(10)
Rating: 5 stars
01/10/2004
Excellent! I substituted Swiss cheese for the Provolone and it was great. Next time I will use fresh mushrooms though....just a personal taste. My husband and I both loved it. A keeper! Marianne Read More
(8)
Rating: 4 stars
09/22/2006
This was very good. I didn't have provolone so I used cheddar and mozzarella. I used frozen seafood and it made it a little too watery. Next time I will cut down on the broth to make up for it. I served it with risotto with peas and mushrooms. They were perfect together. Read More
(7)
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Rating: 5 stars
02/23/2011
I made this last week for Sunday dinner and my husband can't wait to have it again. He calls it "loving in a bowl". I cheated and used imitation crab and frozen smaller scallops and shrimp to keep the price down. I mixed cheddar and mozzarella cheese since I didn't have provolone. Turned out great. Even my mom who is not a seafood eater loved it. Read More
(6)
Rating: 5 stars
01/15/2012
This is simple and amazing. I added freshly ground nutmeg and ground mustard. I left out the mushrooms as a courtesy to my bf and I didn't miss them. Served in individual ramekins with some french bread and some garlic green beans. I can't wait to have this again! thank you! Read More
(6)
Rating: 5 stars
09/12/2005
Loved it! No leftovers! I added sauted portobello mushrooms in wine. Will be passing this on to friends. Thanks! Read More
(5)
Rating: 3 stars
01/10/2004
I really wanted this recipe to be good - it sure cost enough for the ingredients. There was not enough sauce for the immense amount of seafood called for in this recipe - which was way too much in my opinion. The sauce also didn't have enough flavor to enhance the seafood. I would not make this again. Read More
(4)