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Seafood Medley

“This is our traditional Christmas Eve dinner.” Rich, creamy and delicious with flaky and tender orange roughy, this dish is perfect for company.” —Marilyn Bishop, Redbridge, Ontario
  • Total Time
    Prep: 25 min. Cook: 10 min.
  • Makes
    6 servings


  • 5 cups water
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 2 pounds orange roughy fillets
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/2 pound bay scallops
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon Dijon mustard
  • Dash pepper
  • 1 cup heavy whipping cream
  • 1 cup shredded Gruyere or Swiss cheese
  • Hot cooked pasta


  • In a Dutch oven, bring the water, lemon juice and salt to a boil. Reduce heat; carefully add fillets and cook, uncovered, for 4 minutes. Add shrimp; cook for 3 minutes. Add scallops; cook 3-4 minutes longer or until fish flakes easily with a fork, shrimp turn pink and scallops are firm and opaque. Strain, reserving 1-1/2 cups cooking liquid.
  • In a large saucepan, melt butter. Stir in the flour, bouillon, mustard and pepper until smooth. Gradually add cream and reserved liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheese and seafood mixture; heat through. Serve with pasta.
Nutrition Facts
1 cup: 478 calories, 27g fat (15g saturated fat), 280mg cholesterol, 584mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 50g protein.

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