Baked Seafood Ramekins

    Baked Seafood Ramekins


    42 people made this

    This dish is best if served in individual baking dishes, but can be made in one larger dish if they are not available.

    Serves: 8 

    • 2 tablespoons olive oil
    • 450g fresh prawns, peeled and deveined
    • 450g sea scallops, rinsed and drained
    • 3 tablespoons butter
    • 2 tablespoons plain flour
    • 2 cups hot chicken stock
    • 3 tablespoons chopped eschalots
    • 120g button mushrooms, drained
    • 1/2 cup white wine
    • 450g cooked crab meat
    • 2 cups grated provolone cheese
    • 1/2 cup grated Parmesan cheese
    • 2 tablespoons chopped fresh parsley

    Preparation:35min  ›  Cook:15min  ›  Ready in:50min 

    1. Preheat oven to 200 degrees C. Lightly butter 8 small ramekins.
    2. In a large frypan, heat olive oil over medium high heat. Saute prawns and scallops until firm, about 5 minutes.
    3. In a medium saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add chicken stock and raise heat to high. Stir until thickened. Mix in eschallots, mushrooms and wine. Cook for 5 to 10 minutes.
    4. Arrange prawns, scallops and crab in the bottom of prepared dishes. Pour sauce over seafood and cover with cheese.
    5. Bake in preheated oven until golden, about 12 t o15 minutes. Sprinkle with parsley and serve.

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