Video Transcript

Hello, my name is Thomas Duffy, I'm the Executive Chef here at the Chanler Hotel in Newport, Rhode Island, and today we're gonna be making a sea scallop casserole. The first thing we're gonna start doing is we're gonna season up our sea scallops here with a little salt, pepper, and a little lemon. We're gonna take these and mix them good. Now place them into our baking dish. You're gonna take a little of Newburg sauce or lobster bisque, any kind of cream or seafood soup you have will do. You should pour a little bit of this on top. We're gonna throw this into the oven while we make our topping for it. So for the topping we're gonna make a crab topping, very simple, it's a easy mixture. We're gonna take some lump crab and Panko. Not too much bread you want to do a lot of crab in there. You got some melted leeks with some tarragon here. Start stirring that up a little bit. Next we're gonna add some lemon juice. A little lemon zest. Take some orange, a little bit of juice from that. Get that little seed out of there, some zest. Give that a good mix. Next, a couple eggs. A little bit more bread crumbs. Next we got a little creme fraiche and mayonnaise. Just a little bit of that. Some salt, some pepper. I like to add the crumbs in a little bit at a time just so you don't over, put too much bread in there. Lets check on the scallops. You want to cook these about half way before you put the topping on top of them. Just give them a little stir. Then we're just gonna take little bit of this topping. It should be kind of moist you don't want it too dry as long as you like a crab cake and spread that evenly. Pop it back into the oven. We're gonna give that about 5 minutes to brown up and get nice and bubbly inside. Alright, now that we have a nice golden brown crust on top of here. I'm gonna bring it over, serve it on a plate. Be careful cause you casserole plate is gonna be really hot and that's a sea scallop casserole with crab crusts and I'm Chef Thomas Duffy, the Executive Chef at Chanler Hotel in Newport, Rhode Island. Thank you.