Layers of scallops, crab, shrimp, sole and Monterey Jack cheese, topped with a tart and creamy hollandaise sauce and baked to a turn, add up to a delightfully delicious romantic evening.
INGREDIENTS (for 2 servings):
- 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
PREPARATION:
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.