The Silver Legacy Casino Seafood Pan Roast epitomizes luxurious dining, combining the finest treasures of the sea in a single spectacular dish. This indulgent seafood medley combines succulent shrimp, tender scallops, sweet crabmeat, briny oysters, and fresh shellfish in a rich, velvety sauce that’s both elegant and deeply satisfying
Fellow viewer, Lorrie Rocek, sent in this recipe she got from the casino. Here are her notes on the recipe. The menu said they were so proud of their seafood pan roast that they would give the recipe upon request. It was worth asking!
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What makes Silver Legacy’s Seafood Pan Roast so special?
This seafood pan roast stands out for showcasing the natural flavors of premium seafood while enhancing them with a carefully balanced sauce. The combination of white wine, clam juice, and cocktail sauce creates a complex base that’s both oceanic and slightly sweet. The addition of classic seasonings like celery seed, paprika, and Worcestershire sauce adds depth without overwhelming the delicate seafood. The final touch of cream and butter creates a luxurious, restaurant-quality finish that transforms simple ingredients into an extraordinary dish.
Why this recipe works
This recipe succeeds because it follows professional kitchen techniques that ensure each type of seafood is cooked to perfection. By adding ingredients in a specific order based on cooking times, every element reaches its ideal doneness simultaneously. The sauce builds layers of flavor gradually, starting with aromatics and ending with decadent dairy for a silky finish. The double-boiler method, recommended for best results, prevents overcooking, while the high-heat alternative offers home cooks an accessible technique that still delivers exceptional results.
Ingredients
- Butter – Provides the rich fat base for building the flavorful sauce
- White wine – Adds acidity and depth that complements all seafood
- Paprika – Contributes mild pepper flavor and beautiful color
- Celery seed – Adds aromatic, slightly bitter notes that enhance seafood
- Clam juice – Intensifies the oceanic flavor and creates briny depth
- Fresh lemon juice – Provides bright acidity that balances richness
- Worcestershire sauce – Adds umami complexity and savory depth
- Tabasco sauce – Contributes gentle heat and vinegar tang
- Cocktail sauce – Provides a sweet tomato base and additional complexity
- Raw shrimp – Delivers a sweet, firm texture when properly cooked
- Fresh scallops – Add buttery richness and tender texture
- Raw oysters – Contribute briny intensity and luxurious mouthfeel
- Fresh crabmeat – Provides sweet, delicate flavor and flaky texture
- Black mussels – Add oceanic flavor and dramatic presentation
- Fresh clams – Contribute sweet brininess and classic appeal
- Salt and pepper – Season and enhance all other flavors
- Heavy whipping cream – Creates the signature rich, velvety finish
- Whole butter – Provides final richness and glossy sauce texture
Step-by-Step Instructions
To Prepare the Seafood Pan Roast:
- Prepare seafood: Ensure all seafood is cleaned correctly – shrimp peeled and deveined, scallops side muscle removed, oysters shucked, mussels and clams scrubbed and debearded.
- Heat the pan: Get your pan hot over medium-high heat (or prepare a double boiler for gentler cooking).
- Start the sauce: Add butter and melt completely. Add white wine, clam juice, cocktail sauce, celery seed, Worcestershire sauce, paprika, Tabasco sauce, and lemon juice—season with salt and pepper.
- Cook shellfish first: Add mussels and clams to the pan. Cook until they open, discarding any that don’t open after 5-7 minutes.
- Add remaining seafood: Add shrimp, scallops, oysters, and crabmeat. Bring the mixture to a full boil, cooking just until the shrimp turn pink and the scallops are opaque.
- Finish with cream: Add whipping cream and boil for approximately 1 minute to thicken slightly.
- Final touch: Remove from heat and finish by swirling in the final ounce of whole butter for glossy richness.
- Serve immediately: Garnish with fresh chives and serve hot in warmed bowls.
Chef’s Notes
For best results, use a double boiler to prevent overcooking the delicate seafood. The key is timing – shellfish need longer to open, while scallops and shrimp cook very quickly. Never overcook seafood as it becomes rigid and rubbery. Fresh, high-quality seafood makes all the difference in this dish.
Storage & Reheating Instructions
- Refrigerator Storage: Store leftover pan-roasted seafood in an airtight container for up to 2 days. Seafood quality deteriorates quickly, so consume it as soon as possible.
- Reheating Method: Reheat very gently over low heat, adding a splash of cream or white wine to refresh the sauce. Do not overheat, as seafood will become tough and rubbery.
- Freezing: Not recommended due to the delicate nature of seafood and cream sauce, which separates when frozen.
Do you love seafood? Try some of these great seafood recipes.
- Baked Scallops with Ritz Crackers
- Commanders Palace Seafood Gumbo
- Golden Corral Seafood Salad
- Killer Shrimp
- Morton’s Steakhouse Shrimp Alexander
- Red Lobster Seafood Fondue
Check out more of my easy seafood recipes and the best copycat restaurant recipes right here on CopyKat!
Silver Legacy Casino Seafood Pan Roast Restaurant Recipe
Ingredients
- 2 ounces butter divided use
- 1 1/2 ounces white wine
- 1 ounce clam juice
- 1 teaspoon lemon juice
- 2 ounces cocktail sauce
- 1/8 teaspoon Worcestershire sauce
- 1/8 teaspoon Tabasco sauce
- 1/8 teaspoon celery seed
- 1/8 teaspoon paprika
- salt to taste
- ground black pepper to taste
- 3 to 4 black mussels
- 3 to 4 clams
- 2 ounces medium shrimp (41/50) peeled and deveined
- 2 ounces scallops
- 2 ounces shucked oysters
- 2 ounces crabmeat
- 2 ounces whipping cream
- 1 ounce butter
- chopped chives for garnish
Instructions
- Melt 1 ounce of butter in the top of a double boiler or in a large skillet over medium-high heat. When the butter melts, add the white wine, clam juice, lemon juice, cocktail sauce, Worcestershire sauce, Tabasco sauce, celery seed, paprika, salt, and pepper. Stir to combine.
- Add the mussels and clams and cook until they open. Discard any mussels or clams that do not open.
- Add the shrimp, scallops, oysters, and crabmeat, and bring to a full boil. Add the whipping cream and boil for 1 minute. Finish with 1 ounce of butter and garnish with chives. Serve hot.
Please please update this with the correct amount of clam juice! This recipe is too good to have that trip someone up! Making it for the second time as I type and man I am excited! I moved from Reno many years ago and missed this, and your recipe saved me!
Great job I use to eat it all the time and this recipe is spot on. Miss pan roast in Reno.
U Bet, Living in Vegas now and miss Nugget, Sliver Legacy pan roast. Nothing close to them in Vegas..
This is so spot on! Love this very much!
This is one of the most accurate of the “Pan Roast” recipes I’ve seen on the internet. Kudos! I checked it against my copy of the recipe that is printed on Silver Legacy letterhead. There is one significant error. The recipe should say 6oz Clam Juice, not 1oz.
Ahaha i wish I had read comments. Was wondering why so little broth…
I would love to have the recipe for the pan roast, i lived Reno for years and with the down fall i lost my Job and had to move back to DesMoines Iowa , I miss the pan roast so much I crave it. It was also My Sons favorite.
Was this the recipe you were looking for?
I recently obtained this delicious recipe from the Legacy and the sheet they gave me calls for 6 Oz of Clam juice.
Just finished a Silver Legacy Pan Roast – probably the 100th of my life as I used to eat them regularly when I lived in Reno. They are out of this world and worth seeking out if you find yourself in Reno. My only comment on the recipe is that I have never seen or received a chive garnish.
Tom
I use to live in Reno and this Pan Roast is one I use to eat all the time and have made at home serval times but if you want to serve more than one person you need to tripple the recipe. It is fantastic and worth it to give it a shot