Stuffed Seafood Bread Bowl (Print Version)
Golden bread filled with shrimp, crab, and scallops in creamy garlic sauce, topped with melted cheese.
# Ingredients:
→ Main Ingredients
01 -
1 large round crusty bread loaf, such as sourdough, with top removed and interior hollowed
02 -
1/2 pound shrimp, peeled and deveined
03 -
1/2 cup crab meat, picked over for shells
04 -
1/2 cup scallops
→ Sauce Ingredients
05 -
2 tablespoons unsalted butter
06 -
2 cloves garlic, minced
07 -
1 shallot, finely chopped
08 -
1/2 cup heavy cream
09 -
2 ounces cream cheese
10 -
1/4 cup Parmesan cheese, finely grated
11 -
1/2 cup mozzarella cheese, shredded
12 -
1 tablespoon fresh lemon juice
13 -
2 tablespoons fresh parsley, chopped
14 -
Salt, to taste
15 -
Black pepper, to taste
# Steps:
01 -
Preheat the oven to 375°F.
02 -
Slice the top off the bread loaf and carefully hollow out the center, leaving a sturdy shell. Place the hollowed loaf and lid cut-side up on a baking sheet and toast in the oven for 8 to 10 minutes until crisp.
03 -
Melt butter in a large skillet over medium heat. Add minced garlic and chopped shallot, sautéing until fragrant and tender, about 1 to 2 minutes.
04 -
Add shrimp and scallops to the skillet. Cook, stirring frequently, until the seafood turns opaque, about 3 to 4 minutes. Incorporate crab meat and cook briefly until heated through.
05 -
Reduce heat to low. Stir in heavy cream, cream cheese, lemon juice, salt, and pepper. Mix until the cheeses are melted and the sauce is smooth.
06 -
Fold in half of the grated Parmesan and half of the shredded mozzarella. Stir until just combined and melted.
07 -
Spoon the seafood and sauce mixture into the toasted bread bowl. Sprinkle the remaining Parmesan and mozzarella cheese over the top.
08 -
Return the filled bread bowl to the oven and bake for 12 to 15 minutes, or until the filling is bubbling and the top is golden brown. Garnish with chopped parsley before serving.
# Notes:
01 -
To prevent sogginess, ensure the bread bowl is well toasted before adding the seafood filling.