Ingredients

The following ingredients have 4 Servings
  • 4 oz flounder fillets
  • 6 x-large shrimp
  • 6 large scallops
  • 4 ounces lump crab meat
  • 4 tbsp butter
  • ½ cup heavy cream
  • ¾ cup chicken broth
  • 1 tbsp dijon mustard
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp black pepper
  • ½ tsp Old Bay (optional)
  • ½ tsp Italian parsley (chopped - optional)

Instruction

  • 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.