Ingredients
1/2 pound crabmeat, flaked and cartilage removed1/2 pound uncooked medium shrimp, peeled and deveined1/2 pound bay scallops1 medium onion, chopped2 tablespoons butterSAUCE:1/2 cup butter, cubed1 teaspoon grated onion1/4 cup chicken broth3 large egg yolks, lightly beaten1 cup heavy whipping cream1 tablespoon tomato paste8 flour tortillas (6 inches)2 cups shredded Monterey Jack or Colby cheese
Preparation
In a large skillet, cook the seafood and onion in butter over medium heat 4-5 minutes or until onion is tender and shrimp turn pink. Remove from the heat; set aside.
In a small saucepan, melt butter. Add onion and broth. Combine egg yolks and cream; stir into broth mixture. Cook and stir until a thermometer reads 160° and sauce is thick enough to coat the back of a metal spoon. Stir in tomato paste. Remove from the heat.
Spoon 1/3 cup seafood mixture down the center of each tortilla. Top with 1 tablespoon sauce and 2 tablespoons cheese; roll up.
Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Place enchiladas seam side down in dish. Top with remaining sauce and cheese.
Bake, uncovered, at 350° for 20-25 minutes or until heated through.
