August 2, 2011

Scallop & Crabmeat Bake

Crowd-Pleasing Seafood

Prep time:

12 minutes

baking time:

20 minutes

“Grandma served this impressive dish to my boyfriend’s parents when they first came to meet the family.”

Ingredients

Serves 4

2 tablespoons butter, divided
14 to 16 ounces bay scallops
1/2 cup each sliced fresh mushrooms and onion
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1 3/4 cups chicken broth
2 egg yolks, beaten
1/2 cup whipping cream
1 cup each drained canned whole kernel corn and frozen green peas
8 ounces crabmeat
1/4 cup grated Parmesan cheese
1/4 teaspoon paprika

Directions

1
Heat 1 tablespoon butter in a large skillet over medium-high heat. Saute the scallops in the butter, stirring continually, until tender, 3 to 4 minutes. Transfer to an 11 x 7-inch baking dish; discard drippings.
2
Add remaining butter to skillet. Saute mushrooms and onion, stirring continually, for 2 minutes.
3
Add flour, salt and black pepper and mix well. Add chicken broth gradually, stirring continually. Cook, stirring frequently, until thickened.
4
Reduce heat to low. Stir a small amount of hot mixture into egg yolks. Stir egg yolks into hot mixture. Cook, stirring continually, for 2 minutes. Remove from the heat.
5
Preheat the oven to 325F.
6
Beat whipping cream until stiff peaks form. Fold corn, peas, crabmeat and whipped cream into hot mixture. Spoon over scallops in baking dish and mix gently. Sprinkle with Parmesan and paprika. Bake until hot and bubbly, about 20 minutes. Serve over toasted English muffins.

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Grandma's Secret Trick

Because most of the ingredients in this casserole-the crabmeat, scallops and sauce-are not very colorful, Grandma added the corn and green peas to give it more color. If she didn't have peas on hand, she used a jar of drained chopped pimientos instead.

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