Provolone Seafood Au GratinOh man..this is the only way to fix low carb seafood for a dinner party, or a special evening at home ..it works..LOL
- 2 Tbls. pure olive oil
- 1 lb fresh med. size shrimp, peeled and deveined
- 1 lb bay or sea scallops, rinsed and drained
- 3 Tbls. butter
- 2 Tbls. oat flour (easily found in most major supermarkets)
- 2 med. egg yolks
- 2 cups hot chicken broth
- 3 Tbls. chopped shallots
- 1 (4 oz.) can button mushrooms, drained , or 1/4 lb fresh, sliced thin
- 1/2 cup dry white wine
- 1 lb cooked crab meat (can be canned if top quality)
- 2 cups shredded Provolone cheese
- 1/2 cup grated Parmesan cheese
- 2 Tbls. chopped fresh parsley
Preheat oven to 400°F. (Lightly butter 8 individual, small baking dishes)
1) In a large skillet, heat olive oil over medium high heat. Sauté shrimp and scallops until firm, about 5 minutes.
2) In a medium saucepan, melt butter over medium heat.
3) Stir in flour until smooth. Gradually add chicken broth and egg yolks, and raise heat to medium high.
4) Stir until lightly thickened. Mix in shallots, mushrooms and wine.
Cook for 5 to 10 minutes.
5) Arrange shrimp, scallops and crab in the bottom of prepared dishes. Pour sauce over seafood and cover with cheese.
Bake in preheated oven until golden, about 12 to 15 minutes. Sprinkle with parsley and serve.
Serves 8. Less than 4 carbs per serving.