Let’s feel fancy on this lovely Wednesday shall we?

Not only are we getting fancy we are doing it quickly and with much ease. So grab a bottle of bubbles and let’s get to it. The hardest part of my (mostly) plant based diet is seafood. I love it in my soul so on weekends if I really want it, I make it and I make it worth it.

One of my very favorite things is finding something I can make better. My whole vibe this year is to elevate everything. Now, me being a seafood lover and seeing this sad box of seafood in the grocery store truly evoked me to add some love to it. Surly it had a better fate than just being dipped in subpar cocktail sauce.

So, what’s fast, elegant, and most importantly deserving for this poor neglected seafood? A bake of course!

First, get everything out and measured for speed. Here is what you need for the sauce:

what you do:

It’s very simple!

Add two tablespoons of butter and since I used some scallops along with this I sautéed for about a minute or so on each side.

2. Remove the seafood and splash the pan with white wine for a little deglazing action. Then throw in milk, broth, seasonings, and mustard.

3. Add two more tablespoons of butter and two tablespoons of flour to the mixture (beurre manié, see fun fact below). This will thicken the sauce. Simmer until it’s nice and thick.

4. Turn off the heat and add it to an oven safe dish.

5. I did mine on 350 degrees for about 10-15 minutes.

That’s it! I made this sad box of seafood a meal worth eating and gave it the love that it deserved. I also made my sauce dairy free by using almond milk and plant based butter but you can use whole milk to make it more creamy.

fun fact: Beurre manié is just a dough that is equal parts butter and flour. It’s used to sauces and soups to make them thick.