- 8
- 20 mins
- 50 mins
Ingredients
- 4 tablespoons clarified butter
- 4 tablespoons King Arthur flour
- 6 ounces olive oil
- 1 pound sea scallops
- 1 pound shrimp, peeled and deveined
- 1 teaspoon shallots, diced
- 1 teaspoon garlic, diced
- 7 ounces dry white wine
- 10 ounces clam juice
- 10 ounces light cream
- 10 ounces crabmeat
- 1 teaspoon salt
- 1/2 teaspoon pepper
Preparation
Step 1
in a medium saucepan over low heat, melt the clarified butter. Stir in the flour and cook, stirring often, until well mixed. Set roux aside.
In a large saute pan, over medium heat, heat the olive oil. Add the scallops and shrimp and saute for 5-6 minutes. Add the shallots and garlic. Cook for 2-3 minutes. Add the white wine and clam juice and cook for 1-2 minutes. Drain the seafood, reserving the pan juices. Set the seafood aside.
Place the pan juices in a saucepan and bring to a boil. Add the roux, a little at a time, stirring to incorporate. Reduce the heat to low and add the cream, stirring until the mixture starts to thicken. Let simmer for 10 minutes
Return the reserved seafood the the saute pan. Gently mix in the cream sauce, then gently add the crab meat. Add salt and pepper to taste.
Serve over a baked pie shell or puff pastry.