Ingredients
Scale
- 1 cup cooked shrimp, peeled and deveined
- 1 cup cooked scallops
- 1 cup cooked firm white fish (e.g., cod, haddock)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 2 egg yolks, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon paprika
- 1/8 teaspoon ground nutmeg
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice
- Chopped parsley for garnish
- Puff pastry shells, rice, or noodles for serving
Instructions
- Cook or thaw seafood and pat dry. Avoid overcooking.
- Melt butter in a saucepan over medium heat.
- Stir in flour, cooking 2 minutes to form a roux.
- Gradually whisk in milk and cream; simmer until thickened.
- Temper egg yolks by adding hot sauce slowly, then stir into saucepan.
- Add tomato paste, lemon juice, salt, white pepper, paprika, and nutmeg. Cook 2 more minutes on low heat.
- Fold in seafood gently, heating through without boiling.
- Serve over puff pastry shells, rice, or noodles. Garnish with parsley.
Notes
Use fresh or fully thawed seafood for best results.
Do not boil sauce after adding egg yolks to avoid curdling.
Adjust seasoning to taste; paprika adds mild warmth.
Substitute seafood varieties based on availability.
- Prep Time: 15
- Cook Time: 20