Description
A decadent and creamy stuffed seafood bread bowl featuring a rich mixture of shrimp, crab meat, and scallops in a luscious cheese and cream sauce, all baked inside a crusty sourdough bread bowl until golden and bubbly. Perfect for an impressive appetizer or comforting main dish.
Ingredients
Scale
Seafood and Cheese Filling
- ½ pound large shrimp, peeled and deveined
- ½ cup fresh crab meat, picked over for shells
- ½ cup sea scallops, side muscle removed
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- ½ cup heavy cream
- 2 ounces cream cheese, softened
- ¼ cup freshly grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Bread Bowl
- 1 large crusty bread bowl (sourdough or artisan round)
Instructions
- Preheat and prepare the bread bowl: Preheat oven to 375°F. Cut the top off the bread bowl and carefully hollow out the center, leaving about ¾-inch thick walls. Save the removed bread pieces for dipping. Toast the hollowed bread bowl in the oven for 8-10 minutes until lightly golden.
- Sauté aromatics: Melt butter in a large skillet over medium heat. Add minced garlic and chopped shallot, cooking for 1-2 minutes until fragrant and softened but not browned.
- Cook seafood: Add shrimp and scallops to the skillet, cooking for 2-3 minutes until the shrimp turn pink and scallops are just opaque. Gently fold in the crab meat and heat through for another minute.
- Add cream and cheeses: Reduce heat to low and pour in heavy cream. Add softened cream cheese, lemon juice, salt, and pepper. Stir gently until the cream cheese melts and the sauce becomes smooth and creamy.
- Melt cheeses into sauce: Stir in half of the Parmesan and mozzarella cheese until melted and well incorporated. Taste and adjust seasoning as needed.
- Fill the bread bowl: Carefully spoon the creamy seafood mixture into the toasted bread bowl. Top with the remaining Parmesan and mozzarella cheese, spreading it evenly over the surface.
- Bake to finish: Place the filled bread bowl on a baking sheet and bake for 12-15 minutes until the cheese is melted, bubbly, and golden brown on top.
- Garnish and serve: Remove from oven and immediately garnish with fresh chopped parsley. Serve hot with the reserved bread pieces for dipping.
Notes
- Ensure to remove the scallop side muscle for a tender texture.
- Use fresh seafood for the best flavor and texture.
- Adjust seasoning according to taste, especially salt and lemon juice.
- Reserve the hollowed-out bread for serving as dipping pieces.
- Serve immediately for the best experience as the bread bowl will soften over time.
