Baked Seafood Ramekins

    50 minutes

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

    44 people made this

    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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    Reviews in English (39)


    I was hesitant to make this after reading the first review- but I'm glad I did! I always order this dish in seafood restaurants and this recipe tastes even better than most I've ordered. I wouldn't change the sauce at all. My family loved it and I plan to make it often!  -  03 Nov 2001  (Review from Allrecipes USA and Canada)


    Very good. Husband really enjoyed the topping - I substituted monterey jack as I did not have any provolone on hand. Also used frozen scallops and shrimp, omitted the wine, and used fresh mushrooms (which I sauteed in butter before adding to sauce). Substituted minced onion and garlic (2 to 1) for shallots as I did not have those either. Also used low-sodium chicken broth to reduce sodium content(fresh mushrooms also reduced the sodium content) Will make it next time as per recipe (except for the lower sodium options) - should be even better without all the substitutions and omissions!  -  06 Jan 2004  (Review from Allrecipes USA and Canada)


    I thought this was excellent. I had to scale the recipes down to just two servings, so a few minor adjustments were needed. I tested the sauce before pouring over the seafood and found I needed to add a bit of water as it was too salty for my taste. I also had to add more flour due to the added water. I used 1/4 teaspoon of cajun seafood seasoning and mozzerella cheese. It was great. Thanks for sharing!  -  20 Sep 2004  (Review from Allrecipes USA and Canada)