#fancyseafood

If you like seafood, these crepes with seafood inside are a great treat. Putting shrimp, crab, and scallops in a creamy sauce and wrapping them in a soft crepe makes for a beautiful and tasty dish. It's perfect for a fancy dinner at home or a special event.

Ingredients: 1 cup all-purpose flour. 1 1/2 cups milk. 2 large eggs. 1/4 teaspoon salt. 2 tablespoons melted butter. 1/2 cup cooked shrimp, chopped. 1/2 cup cooked crab meat, flaked. 1/4 cup cooked scallops, chopped. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 1/4 cup chopped red bell pepper. 1/4 cup chopped onion. 2 cloves garlic, minced. Salt and pepper to taste. 2 tablespoons olive oil. 1 cup heavy cream. 1/4 cup white wine. 1/4 cup chicken broth. 1/4 cup grated Gruyere cheese.

Instructions: Put the flour, milk, eggs, salt, and melted butter in a blender and blend them together. Mix until it's smooth. 30-minute break for the batter. Warm up a nonstick pan over medium-high heat. Use a little olive oil to coat the pan. Add a little of the crepe batter to the pan and swirl it around to cover the bottom evenly. When the bottom is golden brown and the edges start to lift, it's done cooking. Change the crepe over and cook the other side for an extra minute or two. Do it again with the rest of the batter, adding more oil to the pan if needed. Warm up the olive oil in a different pan over medium-low heat. Cut up the red bell pepper and onion and add them. It will take about 5 minutes of cooking until they are soft and clear. After you add the minced garlic, cook for 30 seconds more. Add the chopped scallops, shrimp, and crab meat. Add pepper and salt. For two to three minutes, or until the seafood is warm all the way through. Add the chicken broth and white wine. Simmer for two to three minutes, or until half of the liquid is gone. Mix in the Parmesan cheese, heavy cream, and chopped parsley. Add two to three more minutes of cooking time to make the sauce thicker. Put some of the seafood mixture on each crepe, then fold them in half, and then again, to make triangles. Grate some Gruyere cheese on top of each crepe. In the oven, broil the crepes for two to three minutes, or until the cheese melts and bubbles. Serve hot, and if you want, top with more chopped parsley.

Prep Time: 45 minutes

Cook Time: 20 minutes

This Feast of the Seven Fishes Chowder is a luxurious seafood chowder perfect for festive occasions like Christmas Eve. Packed with a variety of seafood including shrimp, scallops, clams, mussels, white fish, and crabmeat, it's rich, creamy, and incredibly flavorful.

Ingredients: 1/2 lb shrimp, peeled and deveined. 1/2 lb scallops. 1/2 lb clams, cleaned. 1/2 lb mussels, cleaned. 1/2 lb firm white fish fillets, such as cod or haddock, cut into chunks. 1/2 lb crabmeat. 6 slices bacon, chopped. 1 onion, chopped. 3 cloves garlic, minced. 3 cups fish or seafood broth. 2 cups heavy cream. 2 cups diced potatoes. 1 cup corn kernels. 1/2 cup chopped fresh parsley. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add bacon and cook until crispy. Add onion and garlic to the pot and cook until softened. Stir in fish or seafood broth and bring to a simmer. Add potatoes and simmer until tender, about 10 minutes. Add shrimp, scallops, clams, mussels, white fish, and crabmeat to the pot. Simmer until seafood is cooked through, about 5-7 minutes. Stir in heavy cream and corn kernels. Simmer for an additional 5 minutes. Season with salt and pepper to taste. Garnish with chopped parsley before serving.

Prep Time: 20 minutes

Cook Time: 25 minutes

Creamy Scallops Vol au Vent is a luxurious seafood dish featuring tender scallops in a rich and velvety cream sauce, served atop crispy puff pastry. This elegant dish is perfect for a special occasion or a fancy dinner party.

Ingredients: 8 large scallops. 2 tablespoons butter. 2 cloves garlic, minced. 1/4 cup dry white wine. 1 cup heavy cream. Salt and pepper to taste. 1 sheet puff pastry, thawed. 1 egg, beaten. Fresh parsley for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Melt the butter in a pan over medium-low heat. Mix in the garlic and cook until it smells good. Place the scallops in the pan and cook them for one to two minutes on each side, until they turn golden brown. Take the scallops out of the pan and set them aside. Use white wine to clean out the pan and scrape up any browned bits on the bottom. Put heavy cream in the pan and heat it until it starts to simmer. For about 5 minutes, cook until the sauce gets a little thicker. Add pepper and salt to taste. Cut the puff pastry sheet into four squares that are all the same size. Put them on a baking sheet that has parchment paper on it. Make a hole in the middle of each pastry square with a smaller cutter, leaving a border around the edges. Use a beaten egg to cover the squares of pastry. After the oven is hot, bake the pastry squares for 10 to 12 minutes, or until they are puffy and golden brown. To put it all together, put a spoonful of the creamy sauce on top of each square of baked puff pastry. Add seared scallops on top, and then sprinkle fresh parsley on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Head to Anantara Lawana Koh Samui Resort and enjoy a meal of the freshest catch, prepared deliciously just for you.