This recipe has been handed down from my grandmother. It is saved for special occasions at our house. Rich and creamy seafood over rice.

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Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 25 minutes.

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  • Heat the oil in a skillet over medium heat. Stir in the mushrooms, and saute until tender. Mix in the scallops, and cook just until opaque. Remove from heat, and set aside.

  • Melt the butter in a saucepan over medium heat, and slowly whisk in the flour to form a golden brown paste. Gradually whisk in the milk, and stir continuously until the mixture has thickened.

  • Mix the tomato paste, lemon juice, salt, and pepper into the saucepan. Slowly stir in the Gruyere cheese until melted. Mix in the mushrooms, scallops, shrimp, and crab, and continue cooking until heated through. Serve over the cooked rice.

Nutrition Facts

421 calories; protein 21g 42% DV; carbohydrates 51.3g 17% DV; fat 14.6g 23% DV; cholesterol 85.6mg 29% DV; sodium 383.2mg 15% DV. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/27/2006
Since I planned on making this for New Year's Eve dinner for 12 people I did a test batch. The sauce is a bit overpowering the seafood; I ended up cutting the whole milk down to 3/4 cup of whipping cream add Old Bay seasoning as mentioned by a previous reviewer. I used medium shelled shrimp instead of cooked cocktail because they tend to turn tough and rubbery at the drop of a hat. Also use real crab why use fake other than to save money? Taking shortcuts on this will cause it to come out terrible as other people have stated. Served it over fettunci pasta instead of rice. For New Year's I will make the sauce beforehand and add it to the seafood at the last moment to reheat so I can get it on the table faster. Read More
(25)

Most helpful critical review

Rating: 2 stars
12/24/2006
I made this for a holiday dinner. Followed the recipe exactly. Served it to 4 of us. 2 of us (me included) were less than impressed and didn't finish the small portion we took 1 liked it and one liked it but said he wouldn't ask to eat it again (I think he was being polite). There were leftovers that went to the garbage. I have never made a seafood dish that got tossed. My family loves seafood. The sauce was just.... yuck. I don't know what to say about this. I gave it 2 stars because 1 person liked it but the rest of us would never eat it again... Read More
(8)
7 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/27/2006
Since I planned on making this for New Year's Eve dinner for 12 people I did a test batch. The sauce is a bit overpowering the seafood; I ended up cutting the whole milk down to 3/4 cup of whipping cream add Old Bay seasoning as mentioned by a previous reviewer. I used medium shelled shrimp instead of cooked cocktail because they tend to turn tough and rubbery at the drop of a hat. Also use real crab why use fake other than to save money? Taking shortcuts on this will cause it to come out terrible as other people have stated. Served it over fettunci pasta instead of rice. For New Year's I will make the sauce beforehand and add it to the seafood at the last moment to reheat so I can get it on the table faster. Read More
(25)
Rating: 4 stars
02/14/2011
The recipe made "as is" is good. I would suggest tasting the sauce before you put the seafood into. Then you can tweak it according to your taste. I used montery jack cheese and added clam juice and clams to my sauce to make it taste more "seafoody". I also used canned crab. Some fish paste added to the sauce might make it taste more like seafood as well. I want to try that next time. Overall my family liked it and I would make it again with some small changes. I'll try cooking the rice with shrimp boullion cubes too. Read More
(24)
Rating: 4 stars
04/14/2009
I used lump crabmeat jasmine rice and old bay seasoning which kicked this up just right. This made a large amount of food and the leftovers were even better the next day! Read More
(10)
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Rating: 5 stars
06/02/2004
This is so yummy! I used some jack chesse with the gruyere and it was really great! Read More
(9)
Rating: 2 stars
12/23/2006
I made this for a holiday dinner. Followed the recipe exactly. Served it to 4 of us. 2 of us (me included) were less than impressed and didn't finish the small portion we took 1 liked it and one liked it but said he wouldn't ask to eat it again (I think he was being polite). There were leftovers that went to the garbage. I have never made a seafood dish that got tossed. My family loves seafood. The sauce was just.... yuck. I don't know what to say about this. I gave it 2 stars because 1 person liked it but the rest of us would never eat it again... Read More
(8)
Rating: 4 stars
11/10/2005
this was very good although i found the sauce overpowered the seafood a little bit. i was the only one who thought that though... husband and friends all enjoyed very much. Read More
(6)
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Rating: 5 stars
01/11/2006
My family really loved this. I did add some old bay seasoning and mixed some 2 percent milk with half & half to make whole milk. Thickened up really nicely for me. Thanks for recipe! Read More
(5)
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