Seafood St Jacques Rolls

Seafood St Jacques Rolls

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    large brioche or white, hoagie-shaped rolls

  • melted butter for rolls, plus 3 tbsp butter for seafood sauce

  • freshly grated Parmigiano-Reggiano

  • 2

    large shallots, chopped

  • 2

    large cloves garlic, chopped

  • 3

    tbsp flour

  • ½

    c dry sherry or dry white wine

  • 2

    c milk, warmed

  • ½

    tsp dry mustard

  • a little freshly grated or ground nutmeg

  • salt and white pepper

  • ½

    lb medium shrimp, peeled and deveined, then halved horizontally

  • 8

    sea scallops, side muscle removed, then halved horizontally

  • 8

    oz cooked lump crabmeat

  • 8

    oz cooked lobster meat, chopped

  • finely chopped flat-leaf parsley and chive, for garnish

Directions

1. Heat a griddle pan over medium-high. To make New England-style buns, trim about 1/4 in along the sides of the rolls for form two flat sides. Cut down the center of each roll, being careful not ot cut all the way through. Lightly brush the cut sides of the rolls with the melted butter; sprinkle with some Parm. Place on the griddle pan and toast until golden, about 1 min per side. 2. In a large skillet, melt 3 tbsp butter over medium to medium-high. Add the shallots and garlic; stir until softened, about 2 min. Stir in the flour. Bring to a bubble; whisk in the sherry and then the warm milk. Cook until the sauce thickens, about 2 min. Season with the mustard, nutmeg, salt and pepper. Add the shrimp and scallops. Cook, stirring often, until cooked through, 2 to 3 min. Add the crab and lobster; remove from the heat. Stir until heated through. Fill the rolls with seafood; top with the herbs.


Nutrition

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