Seafood Benedict

[Anne Bonny]

Sanibel Seafood Benedict
with Alfredo Sauce (Serves 2)

Recipe from: Randy Wayne White's Gulf Coast Cookbook
by Randy Wayne White

Serves 2

1 large croissant, split in half lengthwise

2 tablespoons butter or margarine

1 cup sliced broccoli florets

4 cup sliced mushrooms

2 ounces scallops

4 ounces cooked shrimp, shelled and deveined

2 ounces cooked crab leg meat rinsed, drained, and picked over

1/2 teaspoon minced garlic

1/2 teaspoon thyme

FOR THE ALFREDO SAUCE:

1 cup heavy cream

1/2 teaspoon minced garlic

pinch of thyme

1/2 cup grated Parmesan cheese

2 eggs

Toast croissant halves until light brown. Place a large skillet over medium heat. Add butter or margarine and heat until melted. Add broccoli and mushrooms. Sauté until vegetables are tender and all liquid has been absorbed.

Meanwhile, place scallops in a small saucepan with a little water, Bring to a simmer over medium heat, cover, and cook for 2 minutes. Drain scallops.

Add scallops, shrimp, crab, l/2 teaspoon garlic, and 1/2 teaspoon thyme to vegetable mixture and conk until heated through.

Meanwhile, place cream in a small saucepan. Place pan over low heat and bring to a simmer. Add 1/2 teaspoon minced garlic and a pinch of thyme. Mix with a wire whisk. Slowly add Parmesan cheese, whisking continuously until sauce thickens.

Place an inch of water in a medium skillet over medium heat. Bring to a light boil. Crack eggs into water, taking care not to break the yokes. Using a spoon, douse egg with water until egg whites form.

To assemble: Place a croissant half on each of two dinner plates. Place half the seafood mixture atop each croissant, Top seafood mixture with a poached egg. Ladle Alfredo Sauce over Seafood Benedict. Serve immediately.