Creamy Seafood Pan Roast for Dinner Parties

There’s something about a good pan roast that feels like a warm hug — creamy, spiced just right, and loaded with tender seafood. Growing up, I watched my grandmother whip up something similar on special occasions. The aroma of garlic, butter, and seafood would waft through the house, pulling everyone to the table long before dinner was served. Today, I’m sharing my own take on this American-style pan roast — a recipe that combines fresh shrimp, scallops, and crab with a luscious chili cream sauce, kissed with a splash of brandy and wine. Trust me, you’ll want crusty bread on the side to soak up every last drop.

Why You’ll Love This Pan Roast

• Packed with seafood – Scallops, shrimp, and sweet crab come together in one pan.
• Bold and creamy – With chili sauce, brandy, and a touch of hot sauce, it’s the ultimate comfort dish.
• Perfect for entertaining – Elegant enough for a dinner party, easy enough for a weeknight indulgence.

Ingredients for 4 Servings

Spices & Aromatics

• 4 oz butter
• 3 tbsp minced garlic
• 3 tbsp paprika
• 2 tsp cayenne pepper

Seafood

• 8 oz scallops
• 1 lb 15-count shrimp, peeled and deveined
• 8 oz crab meat (Blue Crab preferred)

Sauces & Wet Ingredients

• Hot sauce (to taste)
• 3 tsp Worcestershire sauce
• 1 bottle Heinz Chili Sauce
• 1 bottle lobster or clam juice

Liquids & Cream

• ½ cup white wine (use your favorite)
• 2 tbsp brandy (Benedictine & Brandy recommended)
• 1 pint heavy cream

Finishing Touches

• White pepper and salt to taste
• ½ cup chopped parsley

How to Make the Perfect Pan Roast

Step 1: Sauté the Aromatics

In a large sauté pan, melt the butter over medium heat. Add the minced garlic and stir until fragrant — about 1 minute. Then, stir in the paprika and cayenne. This forms the spicy foundation for your sauce.

Step 2: Cook the Seafood

Add the scallops and shrimp to the pan, and cook for 2–3 minutes until just beginning to turn opaque. Gently fold in the crab, being careful not to break it apart too much. Cook another minute.

Step 3: Add Sauces and Simmer

Pour in the Heinz Chili Sauce, Worcestershire sauce, a few dashes of hot sauce (or more if you like it spicy), and the bottle of clam or lobster juice. Let this simmer for about 5 minutes so the flavors meld.

Step 4: Deglaze and Enrich

Add the white wine and brandy, scraping the bottom of the pan to deglaze and release all that delicious flavor. Let it simmer for 2 minutes, then slowly stir in the heavy cream.

Step 5: Finish and Serve

Season with white pepper and salt to taste. Let the sauce thicken slightly, then stir in the chopped parsley just before serving. Ladle into bowls and serve immediately with toasted sourdough or baguette slices.

Chef’s Tips

• Don’t overcook the seafood – Scallops and shrimp can go rubbery if cooked too long. Watch closely!
• Use good wine – If you wouldn’t drink it, don’t cook with it.
• Chili sauce swap – If Heinz isn’t available, use any sweet-savory chili sauce with a bit of tang.

What to Serve with Pan Roast

This pan roast is rich and satisfying on its own, but here are a few perfect pairings:

• Crusty bread – Essential for scooping up the sauce.
• Steamed rice – For a more filling meal.
• Crisp green salad – To balance the richness.

FAQs

Can I make this ahead of time?
Yes, you can make the sauce ahead and add the seafood right before serving to keep it fresh and tender.

Can I substitute the seafood?
Absolutely! Swap in mussels, clams, or even lobster if you’re feeling fancy.

Is this dish spicy?
It has a gentle heat, but you can adjust the cayenne and hot sauce to your taste.

Final Thoughts

If you’re looking to impress without spending all day in the kitchen, this creamy pan roast is the answer. It’s bold, flavorful, and delivers all the luxury of a fine seafood dinner right from your stovetop. So grab that bottle of wine, pour a glass for the chef, and let’s get cooking!