1-2 pounds fresh seafood:
1/2 lb. scallops
1/2 lb. shrimp
(optional 1/4 pound lobster meat)
1 lb. whitefish or other similar fish
ginger cider sour cream sauce
seasoned bread crumbs
GINGER CIDER SOUR CREAM SAUCE
1 tablespoon unsalted butter
1/4 cup leeks, washed and sliced
3 teaspoons flour
1/2 cup cider or apple juice concentrate
1 cup sour cream
1 tablespoon chopped parsley
1 teaspoon chopped ginger
Melt the butter in a saucepan and saute the leeks. Add the flour and stir to make a roux. Add the cider or apple juice concentrate, and stir until smooth. Stir in the sour cream, parsley, and ginger and simmer 5-10 minutes. Season with salt and pepper. Set aside.
SEASONED BREAD CRUMBS
1/2 cup bread crumbs
1/8 cup grated cheddar cheese (you can use up to 1/4 cup)
1 teaspoon lemon juice
1 tablespoon unsalted butter, melted
Combine the bread crumbs and cheese. Moisten with the lemon juice and melted butter. Season with salt and pepper. Set aside. Place the fresh seafood in a 1 quart casserole dish. Pour the Ginger Cider Sour Cream Sauce over the seafood. Top the casserole with the Seasoned Bread Crumbs. Bake in a 450 degree F. oven for 15-20 minutes or until cooked. Serve. Enjoy.
If there are leftovers, they reheat well in a microwave, but this one doesn’t freeze.
Makes 2 servings.