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Catch ‘em & Cook ‘em: Seafood Au Gratin

March 28, 2018
By Capt. Dick May , Pine Island Eagle

Ingredients:

4 Tbs butter divided

2 Tbs flour

1/8 tsp pepper

1 C chicken broth

1/2 C milk

1/2 C grated Parmesan cheese divided

1/2 lb sea scallops

1 lb cod, tilapia or sea trout cut into six pieces

1 1/2 C sliced fresh mushrooms

1/2 C shredded mozzarella cheese

1/2 C shredded cheddar cheese

How to:

1. In a large saucepan, melt 2 Tbs butter. Stir in the flour and pepper until smooth.

2. Gradually add the broth and milk.

3. Bring to a boil; cook and stir for 2 minutes or until thickened.

4. Stir in 1/4 C Parmesan cheese and set aside.

5. Place scallops in another saucepan and cover with water.

6. Simmer, uncovered for 4 to 5 minutes or until firm and opaque.

7. Meanwhile, place fillets in a shallow 2-quart microwave-safe dish. Cover and microwave on high for 2-4 minutes or until fish flakes easily with a fork.

8. Drain scallops and arrange fish and scallops in a greased 11-inch X 7-inch baking dish.

9. In a small skillet, saute mushrooms in remaining butter until tender. Stir into cheese sauce. Spoon over seafood. Sprinkle with mozzarella, cheddar and remaining Parmesan cheese.

10. Cover and bake at 350 degrees for 15 to 20 minutes or until bubbly and cheese is melted.

Serves 6

Capt. Dick May was a former long-time island fishing guide and cookbook author.

 
 

 

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