- 1 pound mixed seafood
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1/4 teaspoon ground white pepper
- Salt to taste
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
In a large skillet, melt the butter over medium heat. Add garlic and stir for one minute until fragrant but not browned, releasing its rich aroma.
Sprinkle the flour over the melted butter and whisk continuously to create a roux. Cook this for two minutes until slightly golden and smooth.
Slowly pour in the milk while whisking to avoid lumps. Add cream and continue stirring until the sauce thickens and becomes velvety in texture.
Season the white sauce with salt, white pepper, and lemon juice. Simmer gently for a minute, allowing the flavors to blend smoothly.
Add the seafood to the sauce and cook for 3–5 minutes, just until the shrimp turn pink and scallops are opaque—do not overcook them.
Garnish the dish with chopped parsley before serving. Serve hot over pasta, rice, or with crusty bread for a delicious, creamy seafood experience.