Step 1

Add two tablespoons of butter to a large skillet over medium-high heat.

Step 2

Melt the butter and add the shrimp and scallops to the hot pan. ( you can substitute olive oil for the butter for sauteing the seafood)

Step 3

Saute the shrimp and scallops for about a minute, just long enough to sear the outside of the seafood.

Step 4

Add a splash of white wine to deglaze the pan, then add the heavy cream, chicken broth, dijon mustard, and seasonings to the pan.

Step 5

Saute the mixture for one minute, then remove the shrimp and scallops from the pan. Set aside until needed.

Step 6

Add two tablespoons of butter dredged in flour (beurre manie) to the seafood sauce. This will thicken the sauce.

Step 7

Let it simmer over low heat to thicken the sauce.

Step 8

Remove the pan from the heat and add the scallops, shrimp, and crab meat to the sauce. Mix until seafood is coated and set aside until needed.

Step 9

Place the flounder fillets in the bottom of a casserole dish. Add a little water to the dish and sprinkle with old bay seasoning

Step 10

Bake the flounder for 10 minutes at 350° F.

Step 11

Drain the water off the flounder.

Step 12

Add the seafood mixture to the casserole dish. Sprinkle with old bay seasoning and bake for 25 minutes at 350° F until golden brown.