Seafood Pan Roast

Rich, warm, and decadent. Not served often due to the high fat content, but this buttery, velvety broth graced with poached seafood is just the way to warm the body and soul on a cold evening, It is a hearty meal and the only needed accompaniment is freshly baked sourdough, lightly toasted, to soak up that amazing broth when the last tender morsel of seafood has been consumed. Of course, I like to dunk and enjoy the juxaposition of velvety broth with the crunch of the bread as I go. For those with shellfish allergies, white fish can be substituted.


¼ Cup Butter (1/2 Stick)
1 Cup Shrimp peeled and deveined (I buy frozen raw at Costo)
1 Cup Scallops (I buy frozen at Trader Joe’s they
are perfect bite size)
½ Cup Buttery White Wine (don’t use cheap wine,
it ruins it – I learned the hard way, LOL)
1 Cup (8 oz.) Clam Juice
1 Cup (8 oz.) Chili Sauce (Heinz preferred)
1 Cup (8 oz.) Heavy Cream
2 – 3 Cloves Garlic Minced
½ teaspoon Celery Salt
2 teaspoons Worcestershire Sauce
1/2 Cup Dungeness crab meat
1 Cup Shucked Oysters
1 Dash Paprika


  • Heat butter in a large, deep saucepan over medium-high heat.
  • Add shrimp and scallops and sauté until shrimp are pink and scallops almost completely cooked. Add wine and bring to simmer. Add clam juice, chili sauce, cream and seasonings. Bring to a boil. Add Oysters and cook for 2 minutes. Add Crab; simmer an additional one to two minutes.
  • Serve in large bowls garnished with paprika. 

Can substitute any combination of seafood and increase decrease quantities of others to taste. Lobster and mussels are a good change up. White fish can be substituted but is more delicate so reduce cooking times.

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