Mediterranean Creamy Seafood Bake
Indulge in the flavors of the Greek coast with this Mediterranean Creamy Seafood Bake, inspired by traditional Easter celebrations. Originating from the beautiful island of Rhodes, this dish brings together a delightful blend of fresh seafood, aromatic herbs, and creamy béchamel sauce. Perfectly served in elegant scallop shells, it's a show-stopping first course or a satisfying main dish for lunch or supper. The combination of tender fish, succulent scallops, and juicy shrimp, all baked to perfection with a crispy breadcrumb topping, ensures each bite is a taste of the sea. Impress your guests and celebrate the vibrant flavors of Greek cuisine with this exquisite recipe.
6
Servings
58.33
Calories
13
Ingredients
Ingredients
Butter
4 tablespoons (divided)
Scallions
2 (minced)
Whitefish
1/4 lb (cut into bite-sized pieces)
Sea scallops
1/4 lb (halved (quartered if large))
Small shrimp
1/4 lb (peeled and deveined)
Fresh parsley
2 tablespoons (chopped)
Salt
to taste (as needed)
White pepper
to taste (as needed)
Hard-cooked eggs
2 (coarsely chopped)
Fine dry breadcrumbs
2 tablespoons (for topping)
Parmesan cheese
2 tablespoons (freshly grated, for topping)
Flour
2 1/2 tablespoons (for thickening the sauce)
Milk
1 1/2 cups (for making the sauce)
Instructions
1
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
2
Prepare the White Sauce: In a small saucepan, melt 2 tablespoons of butter over low heat. Gradually whisk in the flour until well blended, creating a roux. Slowly add 1 1/2 cups of milk while stirring continuously until the sauce thickens. Season with salt and white pepper to taste. Once thickened, cover the pan and set aside.
3
Create the Seafood Mixture: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced scallions and sauté until they become soft and fragrant, about 2-3 minutes.
4
Stir in the fish, halved sea scallops, and peeled shrimp. Cook gently, stirring occasionally, until the scallops and shrimp are opaque and the fish flakes easily when tested, approximately 5-7 minutes.
5
Remove the skillet from heat and gently fold in the chopped parsley, salt, and white pepper to taste. Carefully incorporate 3/4 cup of the prepared white sauce and the coarsely chopped hard-cooked eggs into the seafood mixture until well combined.
6
Evenly distribute the seafood mixture into the six scallop shells or small shallow bowls.
7
Finishing Touches: Sprinkle the tops with the fine breadcrumbs and freshly grated Parmesan cheese.
8
Bake in the preheated oven for 15 to 20 minutes, or until the tops are lightly browned and bubbly.
9
Serve immediately and delight in the vibrant Mediterranean flavors.
Nutrition Information
2.5g
Fat
5g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Creamy Seafood Bake?
Mediterranean Creamy Seafood Bake is a Greek-inspired seafood dish featuring whitefish, scallops, and shrimp in a creamy béchamel sauce, topped with breadcrumbs and Parmesan.
Where does this recipe originate from?
This recipe originates from the island of Rhodes in Greece.
Is this recipe associated with any holiday?
Yes, it is inspired by traditional Greek Easter celebrations.
How many servings does this recipe provide?
This recipe makes 6 servings.
What types of seafood are needed?
You will need 1/4 lb of whitefish, 1/4 lb of sea scallops, and 1/4 lb of small shrimp.
How should I prepare the sea scallops?
The sea scallops should be halved, or quartered if they are particularly large.
What is the recommended oven temperature?
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
How long does the dish need to bake?
Bake the seafood for 15 to 20 minutes until the tops are lightly browned and bubbly.
What are the ingredients for the white sauce?
The sauce is made from 2 tablespoons of butter, 2 1/2 tablespoons of flour, and 1 1/2 cups of milk.
How do I make the roux for the sauce?
Melt 2 tablespoons of butter over low heat and gradually whisk in the flour until well blended.
Can I serve this as an appetizer?
Yes, it is an elegant choice for a first course or appetizer when served in scallop shells.
What is the calorie count per serving?
The recipe contains approximately 58.33 calories per serving.
What type of cheese is used for the topping?
Freshly grated Parmesan cheese is used for the topping.
How do I prepare the shrimp?
The small shrimp should be peeled and deveined before cooking.
What herbs are used in the mixture?
Freshly chopped parsley is used to flavor the seafood mixture.
What is the purpose of the hard-cooked eggs?
The coarsely chopped eggs are folded into the seafood mixture to add texture and flavor.
What containers should I use for baking?
The recipe suggests using six scallop shells or small shallow bowls.
How do I know when the seafood is cooked in the skillet?
The seafood is ready when the scallops and shrimp are opaque and the fish flakes easily.
What seasonings are recommended?
Salt and white pepper are used to taste throughout the recipe.
How much total butter is required?
A total of 4 tablespoons of butter is used, divided between the sauce and the sautéing process.
Is the whitefish cut into specific sizes?
Yes, the whitefish should be cut into bite-sized pieces.
Can I use dry breadcrumbs?
Yes, the recipe calls for 2 tablespoons of fine dry breadcrumbs for the topping.
How are the scallions prepared?
Two scallions should be minced and sautéed until soft and fragrant.
Do I add all the white sauce to the seafood?
No, you only incorporate 3/4 cup of the prepared white sauce into the seafood mixture.
Can this be served as a main dish?
Yes, it is a satisfying main dish for lunch or supper.
Should I cover the sauce while waiting for the seafood?
Yes, once the sauce has thickened, you should cover the pan and set it aside.
What is the fat content of this dish?
This dish contains 2.5g of fat per serving.
How many grams of protein are in each serving?
Each serving contains 4g of protein.
How many carbohydrates are in a serving?
Each serving contains 5g of carbohydrates.
What should I do after removing the skillet from the heat?
Gently fold in the parsley, salt, white pepper, 3/4 cup of white sauce, and chopped eggs.