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This recipe uses the following spices:

Seafood in Cream Sauce


1½ lbs. scallops, shrimp, snapper, sole or any combination
1 cup white wine court bouillon or ½ cup white wine ½ cup water
1 cup sliced mushrooms
2 Tbsp. sliced green onion
1 clove garlic, minced
¼ cup butter
2 Tbsp. flour
¼ tsp. The Spice Hunter Ground East/West Indies Nutmeg
The Spice Hunter Muntock White Pepper
1 cup milk


Lightly poach the fish in the court bouillon or white wine mixture until opaque. Remove the fish and reserve the liquid. Cook the mushrooms, green onions and garlic in the butter until tender. Blend in flour, nutmeg, and add white pepper and salt to taste. Add the milk and reserved liquid all at once. Stir constantly until well blended. Cook over low heat until thick and bubbly. Add the fish, heat and serve.