You can cook this seafood skillet dish in a single skillet, as in this recipe, or you can cook each seafood serving in its own single-serving skillet. Using individual skillets requires a little more work and slightly more clean up, but you can take the hot skillets straight to the table for each diner.
Preparation time: 15 minutes
Cooking time: 35 minutes
Yield: 4 servings
1 egg
1/2 cup dry breadcrumbs
dash Louisiana-style hot sauce
1 teaspoon lemon juice
1/2 cup heavy cream
1 medium onion
1 bunch celery
1 tablespoon vegetable oil, or butter
4 flounder fillets (or other thin, flaky white fish)
8 large shrimp
8 sea scallops
1/2 cup cracker crumbs
2 teaspoons butter
1 lemon
Preheat your oven to 350 degrees F.
Crack the egg into a medium bowl and then beat the egg.
Add the breadcrumbs, hot sauce, lemon juice, and cream.
Mix together.
Finely chop the onions and celery.
Heat the oil in a 12-inch cast-iron skillet.
Sauté 1/2 cup onions and 1/2 cup celery until tender, about 5 minutes.
Peel and devein the shrimp.
In the skillet, layer one fish fillet, two shrimp, and two scallops on top of the onions and celery.
Repeat Step 9 until all the seafood has been used.
Pour the breadcrumb mix evenly over each seafood serving.
Top each serving with cracker crumbs and 1/2 teaspoon of the butter.
Bake for 30 minutes.
Brown under the broiler for about 3 to 4 minutes.
Cut the lemon into wedges.
Transfer each serving of the seafood skillet to its own plate.
Serve with the lemon wedges.
Per serving: Calories 466 (From fat 197); Fat 22g (Saturated 10g); Cholesterol 225mg; Sodium 519mg; Carbohydrate 19g (Dietary fiber 1g); Protein 45g.