Ingredients:
- ½ lb (225 g) shrimp, peeled & deveined
- ½ lb (225 g) scallops
- ½ lb (225 g) lump crab meat
- 3 tbsp olive oil (or butter for extra richness)
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ½ cup white wine (optional, for deglazing)
- 1 cup heavy cream (or half & half for lighter)
- ½ cup grated Parmesan (or Gruyère for classic French touch)
- 2 tbsp fresh parsley, chopped
- Juice of ½ lemon
Instructions:
-
Prepare Seafood:
Pat shrimp and scallops dry with paper towels. Lightly season with salt and pepper. -
Sauté Aromatics:
In a large skillet, heat olive oil (or butter) over medium heat. Add shallot and garlic, cooking until fragrant and softened (about 2 minutes). -
Cook Seafood:
Add shrimp and scallops to the pan. Cook just until shrimp turn pink and scallops lightly browned (about 2 minutes per side). Remove seafood and set aside.
(Do not overcook – they will finish in the sauce!) -
Deglaze Pan:
Add white wine (if using) to the hot pan, scraping up any browned bits. Let it simmer for 1–2 minutes to reduce slightly. -
Make Creamy Sauce:
Stir in heavy cream and Parmesan. Let simmer gently for 4–5 minutes until slightly thickened. -
Combine:
Gently fold in the cooked shrimp, scallops, and crab meat. Simmer for another 2–3 minutes until everything is heated through. -
Finish:
Add lemon juice and fresh parsley. Taste and adjust seasoning with more salt/pepper if needed. -
Serve:
Transfer to small casseroles or ramekins for an elegant presentation. Serve hot with crusty bread, rice, or over pasta.
✨ Chef’s Tip:
For a classic French cassolette style, sprinkle extra cheese on top and broil for 2–3 minutes until golden and bubbly.
