Ingredients (serves 4)
For the potatoes:
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4 medium potatoes, peeled and diced
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2 tbsp butter
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Salt and pepper to taste
For the seafood:
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1/2 lb shrimp, peeled and deveined
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1/2 lb scallops or crab meat (optional mix of seafood works too)
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1 tbsp olive oil
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2 cloves garlic, minced
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1/2 tsp paprika
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Salt and pepper
For the creamy sauce:
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2 tbsp butter
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2 tbsp flour
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1 1/2 cups milk or half-and-half
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1/2 cup shredded cheddar or Gruyère cheese
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1 tsp Dijon mustard (optional)
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1/2 tsp paprika
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Salt and pepper
Optional garnish:
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Chopped parsley or chives
Instructions
1. Cook the potatoes
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Boil diced potatoes in salted water until just tender (8–10 minutes). Drain and set aside.
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Alternatively, pan-fry in butter until lightly golden for extra crispiness.
2. Cook the seafood
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In a skillet, heat olive oil over medium-high heat.
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Sauté garlic briefly, then add shrimp and scallops.
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Season with paprika, salt, and pepper. Cook 2–3 minutes until shrimp turn pink and scallops are opaque. Remove and set aside.
3. Make the creamy sauce
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In the same pan, melt butter over medium heat.
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Whisk in flour to make a roux, cooking 1–2 minutes.
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Gradually whisk in milk or half-and-half until smooth and thickened.
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Stir in cheese, Dijon mustard, paprika, salt, and pepper.
4. Combine everything
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Add cooked potatoes and seafood to the sauce.
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Gently toss until everything is coated and heated through.
5. Serve
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Garnish with parsley or chives.
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Serve hot as a hearty main dish, optionally with a side salad or crusty bread.
💡 Tips:
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You can roast the potatoes instead of boiling for a crunchier texture.
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Adjust seafood amounts or mix types depending on what you like—lobster, crab, or even smoked salmon work.
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For extra flavor, sprinkle a little smoked paprika or lemon zest on top before serving.
If you want, I can also give a one-pan baked version where potatoes, seafood, and sauce cook together in the oven for minimal cleanup. Do you want that version?
