Seafood Skillet - dummies

By Tracy Barr

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

  1. Preheat your oven to 350 degrees F.

  2. Crack the egg into a medium bowl and then beat the egg.

  3. Add the breadcrumbs, hot sauce, lemon juice, and cream.

  4. Mix together.

  5. Finely chop the onions and celery.

  6. Heat the oil in a 12-inch cast-iron skillet.

  7. Sauté 1/2 cup onions and 1/2 cup celery until tender, about 5 minutes.

  8. Peel and devein the shrimp.

  9. In the skillet, layer one fish fillet, two shrimp, and two scallops on top of the onions and celery.

  10. Repeat Step 9 until all the seafood has been used.

  11. Pour the breadcrumb mix evenly over each seafood serving.

  12. Top each serving with cracker crumbs and 1/2 teaspoon of the butter.

  13. Bake for 30 minutes.

  14. Brown under the broiler for about 3 to 4 minutes.

  15. Cut the lemon into wedges.

  16. Transfer each serving of the seafood skillet to its own plate.

  17. 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.