You have come to the right place in finding my recipe for the Best Seafood Pan Roast. Have you ever craved a type of food so much, that you felt no problem waiting 3 hours just so you could get 1 out of the 18 seats available at the counter? That’s exactly what I did when I waited for a seat at the Oyster Bar at the Palace Station in Las Vegas just so I could order what I considered to be the most perfect seafood pan roast ever! I’m sure the reason I love this dish is that when you take into account ingredients such as butter and cream, brandy, and seafood; how can you go wrong? This is not the dish to prepare if you think you need to reduce calories for the week. It is rich and delicious.

Oyster Bar at the Palace Station in Las Vegas

In researching seafood pan roast recipes, the one item that seemed to be consistent was the use of a chili sauce. When putting together a recipe that I could be happy with, the use of Heinz Chili Sauce was the one item that I could not do without. Having some butter-toasted garlic bread on the side to sop up some of that extra sauce was also a must. Adding a scoop of rice could certainly fill out your final dish.

Making this dish always brings back fond memories of my first pan roast at the Oyster House.

Here’s hoping making this dish becomes a family favorite and brings you similar memories. As always, thanks for Spending Time in My Kitchen!

Seafood Pan Roast

Recipe by David Frank – Spending Time In My Kitchen

4.3 from 669 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

The perfect seafood dish when you are trying to impress that special someone!

Ingredients

Spices
4 oz Butter
3 Tbl Minced garlic
3 Tbl Paprika
2 tsp Cayenne
Seafood
8 oz Scallops
1 lb 15-count peeled and deveined shrimp
8 oz Crab (You can get Blue Crab at one of the Big Warehouses)
Sauces and Other Wet Ingredients
Favorite hot sauce to taste
3 tsp Worcestershire sauce
1 bottle Heinz Chili Sauce
1 Bottle Bottle of Lobster or Clam juice
Remaining Ingredients
1/2 cup White wine (Your favorite)
2 Tbl Brandy ( I love the taste of B & B)
1 pint Cream
Finishing Ingredients
White pepper and salt to taste
1/2 cup Parsley, chopped

Directions

Melt your butter in a Dutch oven and add your spices.
Place on the stove over a medium heat.
Saute shrimp and scallops separately in the Dutch oven. (You do not need to saute the crab; We will add it to the pot later.) Pull out each type when 2/3 cooked and set aside in a separate bowl.
Add wine and brandy to the Dutch oven; scrape the bottom of the pan to deglaze and loosen any dark bits into your sauce. Use medium heat in the Dutch oven and cook for 2 minutes.
Add the sauces and other wet ingredients to your pan.
Simmer sauce for a few minutes; add the seafood. Cook till the seafood is done.
Add cream and season with white pepper and salt to taste. Add more hot sauce if so inclined.
Garnish the dish with chopped parsley.

Notes

I like to cook the fish separately as each type of seafood may take different times to cook.
The picture of my dish actually reflects my use of Langostinos instead of Blue Crab.