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–+ servings
Seafood Melange
Seafood Melange is a rich and creamy seafood dish blending shrimp, scallops, and oysters in a silky roux-based sauce infused with wine, roasted peppers, and cream. Popular as an elegant main course or party dish, it reflects classic mid-20th-century American coastal cuisine. The sauce features bay leaf, nutmeg, and mayo for depth, while the seafood is gently poached and folded in. Served hot, this dish pairs beautifully with rice or crusty bread for a satisfying, celebratory meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 440 kcal

Ingredients
  

  • 3 tbsp butter
  • 2 tbsp flour
  • ½ bay leaf (small )
  • ½ tsp salt
  • 1 pinch pepper
  • 1 pinch nutmeg
  • 1 cup milk
  • ¾ cup mayonnaise
  • 3 oz dry sherry
  • 3-4 tbsp butter (for sautéing)
  • 4 scallions (chopped)
  • 1 lb shrimp (peeled and deveined)
  • 1 lb scallops
  • 1 small onion (chopped)
  • 2 cups white wine
  • 4 oz roasted red peppers (diced)
  • 1 cup oysters (drained)

Instructions
 

Step 1: Make the Roux Sauce

  • Melt 3 tbsp butter in a saucepan.
  • Blend in flour, bay leaf, salt, pepper, and nutmeg.
  • Remove from heat and slowly stir in milk.
  • Return to heat and cook, stirring constantly for 10 minutes.
  • Remove from heat and discard bay leaf.
  • Stir in mayonnaise gently, then add cream while stirring.
  • Mix in sherry.

Step 2: Prepare the Seafood

  • In a separate pan, melt 3-4 tbsp butter.
  • Sauté shrimp until pink, then remove and set aside, add the scallions.
  • Sauté oysters briefly and remove.
  • In remaining butter, poach scallops in wine with chopped onion for 5 minutes, until just curled. Drain.

Step 3: Combine & Finish

  • Add all cooked seafood to the cream sauce.
  • Heat gently, stirring carefully.
  • Add diced roasted red peppers.
  • Serve hot over rice or with bread.

Tips

  • Use bay scallops if sea scallops are unavailable
  • Substitute half-and-half for lighter sauce
  • Add sautéed mushrooms for extra depth
  • Serve over toast points, rice, or puff pastry shells
  • Deglaze pan with a splash of white wine before sauce
  • Add parsley or chives for freshness
  • Use roasted red peppers from a jar as written for authenticity
  • Make sauce ahead and gently reheat before adding seafood

Nutrition

Calories: 440kcalCarbohydrates: 23gProtein: 28gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 159mgSodium: 994mgPotassium: 559mgFiber: 1gSugar: 10gVitamin A: 268IUVitamin C: 12mgCalcium: 168mgIron: 2mg
Keyword classic seafood, cream sauce, oysters, seafood medley, shrimp and scallops, vintage recipe
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