Seafood Pancakes are a luxurious savory dish combining tender shrimp and scallops with a creamy Parmesan-infused sauce, served inside soft pancakes. The seafood is first simmered in white wine to enhance its delicate flavor, then folded into a rich sauce made with sautéed onions, flour, egg yolks, and cheese. The pancakes are filled, topped with more Parmesan, and broiled until golden, creating a satisfying blend of creamy filling and slightly crisp topping. This elegant yet approachable dish is perfect for brunches, special lunches, or light dinners.
Ingredients
- 8 oz shrimp (peeled and deveined)
- 8 oz sea scallops
- 2 cups dry white wine
- 2 tbsp olive oil
- 1 onion (medium, minced)
- 2 tbsp all-purpose flour
- 1 cup seafood cooking liquid (reserved from simmering)
- 1 egg yolk (beaten)
- ½ cup half and half
- salt (to taste)
- black pepper (freshly ground, to taste)
- ½ cup Parmesan cheese (grated, plus extra for topping)
- 6 prepared pancakes or crepes
Instructions
Step 1: Simmer Seafood
- Place shrimp and scallops in a saucepan with white wine. Simmer for 5 minutes. Drain, reserving 1 cup of the cooking liquid.
Step 2: Make the Base Sauce
- In a skillet, heat olive oil. Sauté minced onion until soft and golden. Stir in flour and cook for 1–2 minutes.
Step 3: Add Liquids
- Slowly add the reserved seafood cooking liquid and milk, stirring constantly until thickened.
Step 4: Enrich the Sauce
- Beat egg yolks, then stir into the sauce. Cook gently, do not boil, until thickened further. Season with salt and pepper to taste.
Step 5: Add Cheese
- Stir in Parmesan cheese until melted and smooth.
Step 6: Fill Pancakes
- Fold seafood into the sauce, reserving a small amount of sauce for topping. Fill each pancake with the seafood mixture.
Step 7: Top and Broil
- Place filled pancakes in a heatproof dish. Spoon over remaining sauce, sprinkle with extra Parmesan, and place under the broiler until golden brown. Serve hot.
Tips
- Use prepared crepes or thin pancakes to hold the seafood mixture.
- Add a small amount of cream to enrich the sauce if desired.
- Substitute all scallops or all shrimp if one is unavailable.
- A splash of lemon juice brightens the white-wine sauce.
- Add fresh herbs such as parsley or tarragon for aroma.
- Do not boil after adding the egg yolk to prevent curdling.
- Broil just until Parmesan browns lightly on top.
- For milder flavor, replace some wine liquid with seafood stock.
- Serve with a simple green salad or asparagus.
- Can be assembled ahead and broiled just before serving.
Nutrition
Calories: 410kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 200mgSodium: 720mgPotassium: 500mgFiber: 1gSugar: 5gVitamin A: 600IUVitamin C: 5mgCalcium: 250mgIron: 2mg
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