Fellow viewer, Lorrie Rocek, sent in this recipe she got from the casino. Here are her notes on the recipe. The menu said they were so proud of their seafood pan roast that they would give the recipe upon request. It was worth the asking!
1 oz. Whole Butter
1 1/2 oz. White Wine
1/8 tsp. Paprika
1/8 tsp. Celery seed
1 oz. Clam juice
1 tsp. Lemon juice
1/8 tsp. Worcestershire
1/8 tsp. Tabasco
2 oz. Cocktail sauce
2 oz. Shrimp, 41/50 peeled and deveined raw
2 oz. Scallops
2 oz. Oysters, raw, shucked
2 oz. Crabmeat
3-4 each Black mussels
3-4 each Clams
Salt and pepper to taste
2 oz. Whipping Cream
1 oz. Whole butter
Chives
For best results, use a double boiler and blanch seafood of your choice.” Get pan hot, add butter and melt. Add white wine, clam juice, cocktail sauce, celery seed, Worcestershire sauce, paprika, Tabasco sauce, lemon juice, salt and pepper. Add mussels and clams, cook until they open. Add shrimp, scallops, and crabmeat, and bring to a full boil. Finally, add whipping cream and boil for approximately 1 minute. Finish with the last 1 oz. butter and garnish with chives. Serve hot.
CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes.
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Please note, no restaurant recipes are actually used, these recipes have been inspired by the restaurant originals. Unless otherwise noted, all recipes have been created by CopyKat.com.
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