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Seafood Pancakes

Seafood Pancakes (Cancer recipe image
These delicate seafood pancakes offer a sophisticated twist on traditional comfort food. Tender monkfish, sweet scallops, and shrimp are gently simmered in garlic-infused milk, then folded into a rich Gruy&# 195;¨re cheese sauce. This savory filling is wrapped in thin, lightly browned pancakes and baked until hot and bubbly. The result is a dish with a beautiful contrast between the crispy-edged pancake exterior and the luxurious, creamy interior. Perfect for a special dinner party or a luxurious lunch, this recipe balances fresh seafood flavors with the warmth of melted cheese. It serves as an impressive main course or a substantial appetizer.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 1042.4
Description
These delicate seafood pancakes offer a sophisticated twist on traditional comfort food. Tender monkfish, sweet scallops, and shrimp are gently simmered in garlic-infused milk, then folded into a rich Gruyère cheese sauce. This savory filling is wrapped in thin, lightly browned pancakes and baked until hot and bubbly. The result is a dish with a beautiful contrast between the crispy-edged pancake exterior and the luxurious, creamy interior.
Ingredients
  • 1 cup Flour
  • 1 Pinch Salt
  • 1 Egg, lightly beaten
  • 4 teaspoon Oil
  • 1 1/2 cup Milk plus 1 Tbsp
  • 1/2 pound Monkfish
  • 6 Scallops
  • 3/4 cup Milk
  • 2 Garlic Cloves, chopped
  • 1/2 pound Shrimp, shelled
  • 2 tablespoon Butter
  • 3 tablespoon Flour
  • 1/4 cup Light cream
  • 1 cup Gruyere Cheese
  • 2 tablespoon Parsley, fresh, chopped
  • 1 Salt And pepper
  • 1 1/2 tablespoon Oil for frying
Directions
  1. 1
    In a mixing bowl, combine the flour and pinch of salt to make the pancake batter.
  2. 2
    Make a well in the center of the flour and pour in the beaten egg, 4 teaspoons of oil, and 1 cup of the milk.
  3. 3
    Whisk until the batter is smooth, then stir in the remaining milk and 1 tablespoon. Set aside.
  4. 4
    Clean the monkfish by removing any skin, rinse it, and cut into bite-sized pieces. Pat dry with paper towels.
  5. 5
    Rinse the scallops, pat them dry, and cut each one in half.
  6. 6
    Pour the 3/4 cup of milk into a saucepan, add the chopped garlic cloves, and bring to a gentle simmer.
  7. 7
    Add the monkfish and scallops to the simmering milk.
  8. 8
    Simmer for 5-6 minutes, then add the shelled shrimp.
  9. 9
    Cook until the shrimp turn pink, then remove all seafood to a bowl and set aside.
  10. 10
    Strain the milk through a fine sieve to remove the garlic and solids, reserving the garlic-infused milk for the sauce.
  11. 11
    In a clean saucepan, melt the butter over medium heat.
  12. 12
    Add the 3 tablespoons of flour to the melted butter and stir constantly for 2 minutes to cook the raw flour taste out.
  13. 13
    Gradually pour in the reserved garlic milk and the light cream, whisking continuously to prevent lumps.
  14. 14
    Continue to stir and simmer the sauce for a few minutes until it thickens and becomes smooth.
  15. 15
    Reduce heat to low, then stir in the Gruyère cheese and chopped parsley until melted.
  16. 16
    Season the sauce with salt and pepper to taste.
  17. 17
    Gently fold the cooked seafood mixture into the cheese sauce.
  18. 18
    Preheat the oven to 350 degrees F (175 degrees C).
  19. 19
    Place a small frying pan or omelet pan over high heat and lightly grease it with the oil for frying.
  20. 20
    Give the pancake batter a quick stir, then pour about 3 tablespoons into the hot pan.
  21. 21
    Tilt and turn the pan so the bottom is covered evenly with a thin layer of batter.
  22. 22
    Cook for 40-60 seconds until the edges lift and the bottom is golden, then flip and cook for another 30-40 seconds.
  23. 23
    Transfer the cooked pancake to a large plate and repeat with the remaining batter to make 10 pancakes.
  24. 24
    Place about 3 tablespoons of the seafood filling in the center of each pancake.
  25. 25
    Fold the sides of the pancake over the filling to create a parcel.
  26. 26
    Arrange the filled pancakes in a single layer in an ovenproof dish just large enough to hold them snugly.
  27. 27
    Bake in the preheated oven for 20 minutes, or until the pancakes are hot all the way through.
  28. 28
    Serve immediately.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 1042.4kcal
% Daily Value *
Total Fat 49.1g76%
Saturated Fat 23.5g118%
Cholesterol 254.7mg85%
Sodium 98851.4mg4119%
Total Carbohydrate 87.4g30%
Dietary Fiber 8.2g33%
Sugars 17.3g
Protein 63.0g126%

* 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

These seafood pancakes can be served as an elegant first course or as a main luncheon dish for four. They pair beautifully with a simple green salad and a chilled white wine.

This dish is best served immediately after baking. If you must prepare ahead, you can make the filling and pancakes separately, then assemble and bake just before serving. Leftovers should be stored in the refrigerator within two hours and consumed within 24 hours.

While monkfish is traditional, you can substitute other firm white fish like cod or halibut. Ensure any substitute is also cut into bite-sized pieces and cooked until opaque.

Keywords: seafood, pancakes, monkfish, scallops, shrimp, gruyere, cheese sauce, garlic milk, appetizer, luncheon, creamy, filling, baked, pan-fried, garlic, herbs, parsley, comfort food
Read it online: https://www.chefs-mate.com/recipe/seafood-pancakes-cancer/