This Seafood Elegante is a luxurious yet comforting main course that brings old-school American diner flavors to your dinner table. Featuring a trio of premium seafood&# 226;ÂÂlobster meat, tender scallops, and succulent shrimpâÂÂthis dish is bathed in a velvety, creamy sauce enriched with butter, milk, and a subtle tang from ketchup and lemon. The addition of sautéed mushrooms adds an earthy depth that balances the richness. ItâÂÂs the perfect comfort food for a special weeknight dinner or a cozy weekend feast. Simple to assemble with pantry staples, this recipe delivers a smooth, satisfying texture and a hint of savory heat that will have everyone asking for seconds.
Seafood Elegante
Description
This Seafood Elegante is a luxurious yet comforting main course that brings old-school American diner flavors to your dinner table. Featuring a trio of premium seafood&# 226;ÂÂlobster meat, tender scallops, and succulent shrimpâÂÂthis dish is bathed in a velvety, creamy sauce enriched with butter, milk, and a subtle tang from ketchup and lemon. The addition of sautéed mushrooms adds an earthy depth that balances the richness. ItâÂÂs the perfect comfort food for a special weeknight dinner or a cozy weekend feast. Simple to assemble with pantry staples, this recipe delivers a smooth, satisfying texture and a hint of savory heat that will have everyone asking for seconds.Ingredients
Directions
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Thaw frozen lobster meat and shrimp overnight in the refrigerator, or place them in a plastic bag and submerge in cold water for 1 to 2 hours if short on time.
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Drain the lobster meat, remove any bits of cartilage, and cut the meat into bite-sized pieces.
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Rinse the scallops and cook them for 5 minutes in a small amount of salted boiling water; drain well and cut large scallops in half.
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In a skillet, sauté the sliced mushrooms in 2 tablespoons of butter until golden brown; set aside.
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In a large saucepan, melt the remaining 1/2 cup of butter over medium heat.
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Blend in the flour and salt, cooking for one minute to form a roux.
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Slowly whisk in the milk, ensuring no lumps form, and cook, stirring constantly, until the sauce is thick and creamy.
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Stir in the ketchup (or chili sauce) and lemon juice, mixing well to combine.
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Reduce the heat to low and gently fold in the lobster, scallops, shrimp, and sautéed mushrooms.
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Heat the mixture through, being careful not to boil, until the seafood is warmed.
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Serve immediately over hot cooked rice or inside baked patty shells.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 343.5kcal
- % Daily Value *
- Total Fat 14.4g23%
- Saturated Fat 8.6g43%
- Cholesterol 155.9mg52%
- Sodium 4627.7mg193%
- Total Carbohydrate 23.9g8%
- Dietary Fiber 1.0g4%
- Sugars 9.4g
- Protein 29.3g59%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using frozen scallops, ensure they are fully thawed before boiling to prevent overcooking.
For a spicier version, use chili sauce instead of ketchup, or add a dash of Worcestershire sauce to the sauce base.
This dish is best served fresh. If you need to prepare it ahead, keep the sauce and seafood separate until just before serving to maintain texture.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent the sauce from breaking.
