Serves: 4
Prep Time: 20 minutes | Cook Time: 25 minutes
Total Time: 45 minutes
🧺 Ingredients
Seafood:
- ½ lb shrimp (peeled & deveined)
- ½ lb scallops (fresh or frozen, thawed)
- ½ lb lump crab meat (fresh or canned, drained)
For the Sauce:
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup seafood stock (or fish/chicken broth)
- 1 cup heavy cream (or half-and-half for lighter option)
- ½ cup dry white wine (optional but classic)
- 2 garlic cloves, minced
- 1 shallot or ¼ small onion, finely chopped
- ½ tsp Dijon mustard
- ¼ tsp paprika
- Salt & black pepper, to taste
- A pinch of cayenne or chili flakes (optional)
- ½ cup grated Gruyère or Parmesan cheese
Topping:
- ½ cup breadcrumbs (Panko preferred)
- 2 tbsp melted butter
- 2 tbsp grated Parmesan
- 1 tbsp chopped parsley
👩🍳 Instructions
-
Preheat Oven:
Preheat your oven to 400°F (200°C). Lightly butter 4 ramekins or a medium baking dish. -
Sear the Seafood:
In a skillet, heat 1 tbsp butter over medium heat.
Add shrimp and scallops; cook 1–2 minutes per side until just opaque (don’t overcook—they’ll finish in the oven).
Set aside with the crab meat. -
Prepare the Cream Sauce:
In the same pan, melt the remaining 2 tbsp butter.
Add shallot and garlic; sauté for 1–2 minutes until fragrant.
Stir in flour and cook 1 minute to form a roux.
Gradually whisk in the seafood stock and white wine until smooth.
Add cream, mustard, paprika, salt, and pepper.
Simmer 3–5 minutes until thickened.
Stir in cheese until melted and silky. -
Combine Seafood & Sauce:
Gently fold shrimp, scallops, and crab meat into the sauce.
Divide mixture evenly into ramekins or pour into one casserole dish. -
Add the Topping:
Mix breadcrumbs, melted butter, Parmesan, and parsley in a small bowl.
Sprinkle evenly over the top. -
Bake:
Bake uncovered for 12–15 minutes, until golden and bubbling. -
Serve:
Garnish with fresh parsley and a squeeze of lemon juice.
Serve hot with crusty bread, rice pilaf, or buttered noodles.
🌊 Chef’s Tips
- Substitute or add lobster, clams, or mussels for a deluxe twist.
- For a lighter version, use milk instead of cream and olive oil instead of butter.
- Add a splash of cognac for French flair before baking.
