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Seafood Dishes for Entertaining


These seafood dishes for entertaining upgrade the typical seafood menu from fried and broiled fish to something special and crave-worthy, including rich gratins, dry, crisp fritters, and lightly textured quiche. These recipes are an ideal option for the seafood portion of a dinner party menu or as a standalone for a creative, gourmet Lenten meal.

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Coquilles Saint-Jacques Recipe

©Flickr user DearBarbie
This Coquilles Saint-Jacques recipe is traditionally served on little scallop shells, but ovenproof ramekins are a great substitution. It features scallops and mushrooms, sautéed in butter with seasonings, and then made even richer with a Gruyere and breadcumb topping. Coquilles Saint-Jacques is most often eaten as a first course, or appetizer, but can be used as a delicious seafood entrée.

Langoustine Gratin Recipe

The classic, creamy gratin is elevated into a dish par excellence in this langoustine gratin recipe. Langoustines, also known as Norway lobsters or scampi, look similar to miniature lobsters. They are known for their extraordinarily subtle flavor and texture, reminiscent of lobster. If langoustines are unavailable in your area, this gratin recipe can be prepared using shelled shrimp or lobster meat, as a substitute.

Lobster in Calvados Butter Recipe

Tom Mascardo
French apple brandy gives a special flavor to braised lobster meat in this lobster in Calvados butter recipe. This refined dish is exceptionally easy to make; simply bake petite lobsters and butter in the oven, adding Calvados and a pinch of sugar halfway through the cooking process. The scrumptious, unexpected combination of ingredients make it a sure-fire success for special occasions.

Oyster Fritters Recipe

©Hajime Nakano
This oyster fritters recipe is limited to locations where fresh oysters are available, but what a treat it is! Naturally salty oyster meat is coated with a savory sparkling wine batter and deep-fried until it turns hot and crispy. The unique coating is flavorful alone, but can be punched up with either a splash of vinegar or a bit of horseradish-lemon garnish. This beignets D’Huitres au vin make a wonderful first course or main course.

Crab Quiche Recipe

This savory crab quiche makes an excellent light dinner served beside a pile of mixed greens drizzled with vinaigrette. Pair your dinner with ice-cold white wine like a dry Chenin Blanc. Round it out with Peches Melba for dessert and you’ll have a summery South of France meal year round.

Seared Scallops in Sage Cream Recipe

Flickr user snowpea&bokchoi

This scallops in sage cream recipe is astoundingly quick and easy to prepare. Sweet, pan-seared sea scallops are nestled on a bed of sautéed mirepoix and sage cream. With its fresh, simple flavors, this dish will appeal to seafood lovers and it makes an excellent last-minute dinner.

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