Seafood St. Jacques Rolls

Seafood St. Jacques Rolls
  • 4Servings


  • 4 large brioche or white, hoagie-shaped rolls, preferably Hot Bread Kitchen
  • Melted butter for rolls, plus 3 tbsp. butter for seafood sauce
  • Freshly grated Parmigiano-Reggiano
  • 2 large cloves large shallots, chopped
  • 2 garlic, chopped
  • 3 tablespoons flour
  • 1/2 cup dry sherry or dry white wine
  • 2 cups milk, warmed
  • 1/2 teaspoon dry mustard
  • A little freshly grated or ground nutmeg
  • Salt and white pepper
  • 1/2 pound medium shrimp, peeled and deveined, then halved horizontally
  • 8 sea scallops, side muscle removed, then halved horizontally
  • 8 ounces cooked lump crabmeat
  • 8 ounces cooked lobster meat, chopped
  • Finely chopped flat-leaf parsley and chives, for garnish


Heat a griddle pan over medium-high. To make New England-style buns, trim about 1/4 inch along the sides of the rolls to form two flat sides. Cut down the center of each roll, being careful not to cut all the way through. Lightly brush the cut sides of the rolls with the melted butter; sprinkle with some Parm. Place on the griddle pan and toast until golden, about 1 minute per side.

In a large skillet, melt 3 tbsp. butter over medium to medium-high. Add the shallots and garlic; stir until softened, about 2 minutes. Stir in the flour. Bring to a bubble; whisk in the sherry and then the warm milk. Cook until the sauce thickens, about 2 minutes. Season with the mustard, nutmeg, salt and pepper. Add the shrimp and scallops. Cook, stirring often, until cooked through, 2 to 3 minutes. Add the crab and lobster; remove from the heat. Stir until heated through. Fill the rolls with seafood; top with the herbs.