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Seafood Melange recipe

2 servings

Ingredients:

4 sole, patted dry

10 bay scallops, raw

3/4 cup crabmeat

3/4 cup cooked shrimp

1/2 cup shredded Monterey Jack cheese

1/2 cup butter

2 egg yolks

1 tablespoon lemon juice

1/2 teaspoon mustard powder

1/8 teaspoon salt

2 tablespoons chopped fresh parsley

1/4 teaspoon paprika

Instructions:

Butter two 2-cup au gratin dishes.

Place 1 fillet on bottom of each, then layer with scallops, crabmeat, shrimp, cheese and a second fillet; set aside.

Preheat oven to 450 degrees F (230 degrees C).

Melt butter.

In a medium mixing bowl, combine yolks, lemon juice, mustard and salt; mix on high and slowly add butter in a steady stream until sauce is thick and creamy.

Pour sauce over fillets.

Bake in preheated oven for 10 to 15 minutes; sprinkle with parsley and paprika.

Serve.