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Seafood Hash

A seafood medley of shrimp, salmon, and scallops combined with roasted jalapeño gravy and fire-roasted corn is topped with hash brown potatoes and baked until golden brown. 
Cook Time 15 minutes
Servings 58


  • 1 bag Pioneer® Roasted Jalapeño Cream Skillet Gravy Mix (214161)
  • 15 prepared ears of corn
  • 3 lb. Salmon
  • 3 lb. Shrimp
  • 24 Sea scallops
  • 12 Celery stalks, diced
  • ¼ lb. Butter
  • 6 lb. Hash brown potatoes


  • Remove husks from corn and grill over open flames, until lightly charred on all sides. Cool and remove corn from cob. 
  • Grill seafood over open flame. Brush with butter during the grilling process. 
  • Sauté celery in butter until soft. Remove from heat. 
  • Quarter scallops. Chop shrimp and salmon into ½-inch cubes. 
  • Place seafood, celery, and corn in a large mixing bowl. Pour gravy over seafood mixture and gently fold
  • Pour mixture into 2 hotel pans sprayed with pan release.