½ lb shrimp (peeled & deveined)
◾️ ½ lb scallops
◾️ ½ lb lump crab meat
◾️ 3 tbsp olive oil
◾️ 1 shallot, finely chopped
◾️ 2 garlic cloves, minced
◾️ ½ tsp salt
◾️ ¼ tsp black pepper
➡️ For the Sauce:
◾️ 1 cup heavy cream
◾️ ½ cup dry white wine
◾️ ½ cup grated Parmesan cheese
◾️ 1 tbsp fresh parsley, chopped
Instructions:
1. ✅ Heat olive oil in a skillet, sauté shallot and garlic until fragrant.
2. ✅ Add shrimp and scallops, cook 2–3 minutes until lightly golden.
3. ✅ Stir in crab meat, season with salt and pepper.
4. ✅ Pour in white wine, let it reduce slightly.
5. ✅ Add cream and Parmesan, simmer until the sauce thickens.
6. ✅ Garnish with parsley and serve hot in mini casseroles or ramekins.
🔹️ Chef’s Tips:
➡️ 1. Use fresh seafood for the best flavor and tenderness.
➡️ 2. Don’t overcook shrimp and scallops—they cook fast and can turn rubbery.
➡️ 3. Serve with crusty bread or puff pastry for dipping into the creamy sauce.
