Name: Seafood Medley
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 5 cups water -; 2 tablespoons lemon juice -; 1/2 teaspoon salt -; 2 pounds orange roughy fillets -; 1 pound uncooked medium shrimp, peeled and deveined -; 1/2 pound bay scallops -; 2 tablespoons butter -; 3 tablespoons all-purpose flour -; 1 teaspoon chicken bouillon granules -; 1 teaspoon Dijon mustard -; Dash pepper -; 1 cup heavy whipping cream -; 1 cup shredded Gruyere or Swiss cheese -; Hot cooked pasta -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Seafood Medley

1. 5 cups water -

2. 2 tablespoons lemon juice -

3. 1/2 teaspoon salt -

4. 2 pounds orange roughy fillets -

5. 1 pound uncooked medium shrimp, peeled and deveined -

6. 1/2 pound bay scallops -

7. 2 tablespoons butter -

8. 3 tablespoons all-purpose flour -

9. 1 teaspoon chicken bouillon granules -

10. 1 teaspoon Dijon mustard -

11. Dash pepper -

12. 1 cup heavy whipping cream -

13. 1 cup shredded Gruyere or Swiss cheese -

14. Hot cooked pasta -

How to cook deliciously - Seafood Medley

1. Stage

In a Dutch oven, bring the water, lemon juice and salt to a boil. Reduce heat; carefully add fillets and cook, uncovered, for 4 minutes. Add shrimp; cook for 3 minutes. Add scallops; cook 3-4 minutes longer or until fish flakes easily with a fork, shrimp turn pink and scallops are firm and opaque. Strain, reserving 1-1/2 cups cooking liquid.

2. Stage

In a large saucepan, melt butter. Stir in the flour, bouillon, mustard and pepper until smooth. Gradually add cream and reserved liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheese and seafood mixture; heat through. Serve with pasta.