Seafood Pan Roast recipe
Perfect for weeknights, this easy recipe delivers bold flavors fast. Learn how today!
Ingredients
- For Seafood:
- ½ lb 225g shrimp, peeled and deveined
- ½ lb 225g scallops
- ½ lb 225g lump crab meat
- ½ lb 225g lobster meat (optional)
- For Base & Sauce:
- 2 tbsp butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- ½ cup celery finely chopped
- ½ cup bell pepper diced (red or green)
- 1 cup heavy cream
- ½ cup seafood or chicken broth
- ¼ cup white wine optional
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- ½ tsp smoked paprika
- ½ tsp cayenne pepper adjust to taste
- Salt & black pepper to taste
- For Additional Ingredients:
- 1 tbsp lemon juice
- 2 tbsp fresh parsley chopped
- ½ cup cherry tomatoes halved
- 1 tbsp hot sauce optional
- Toasted bread or rice for serving
Instructions
- For Sauté Aromatics:
- In a large pan or skillet, melt butter over medium heat.
- Add onion, garlic, celery, and bell pepper. Sauté until softened, about 5 minutes.
- For Prepare the Base:
- Stir in tomato paste, Worcestershire sauce, Old Bay seasoning, smoked paprika, and cayenne pepper. Cook for 1 minute.
- Pour in white wine (if using) and let it reduce slightly.
- For Simmer the Sauce:
- Add seafood broth and bring to a gentle simmer.
- Stir in heavy cream and let the sauce cook for 3-4 minutes until slightly thickened.
- For Cook the Seafood:
- Add shrimp and scallops, cooking for 2-3 minutes until they start turning opaque.
- Gently fold in crab meat and lobster (if using). Let everything cook for another 2-3 minutes.
- For Finish the Dish:
- Add lemon juice, cherry tomatoes, and fresh parsley.
- Adjust seasoning with salt, black pepper, and hot sauce (if desired).
- For Serve:
- Spoon the seafood pan roast into bowls and serve with toasted bread or over rice.
- Garnish with extra parsley and a wedge of lemon.
