Seafood Thermidor Recipe
lobster, shrimp, and diver scallops in a Mornay sauce; served over brown rice
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Ingredients
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Seafood Thermidor
Method
Preparation and Cooking
- 1
Prepare the Seafood
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the shrimp and scallops, and sauté for about 3-4 minutes until they are just cooked through. Add the lobster meat and cook for an additional minute. Remove seafood from the skillet and set aside.
- 2
Make the Mornay Sauce
In the same skillet, melt the remaining 2 tablespoons of butter. Stir in the flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the milk and cream, cooking until the sauce thickens. Stir in the Gruyère cheese, Dijon mustard, cayenne pepper, salt, and black pepper until the cheese is melted and the sauce is smooth.
- 3
Combine and Serve
Add the cooked seafood back into the Mornay sauce and stir to combine. Serve the seafood thermidor over a bed of warm brown rice.