Ingredients:

  • 4 small round Sourdough boules (approx. 6 inches diameter)
  • 3 tbsp Unsalted butter, melted
  • 1 tsp Garlic powder
  • 0.5 lb Raw Large Shrimp, peeled, deveined, and tails removed
  • 0.5 lb Bay Scallops, patted dry
  • 0.5 lb Lump Crab Meat, picked through for shells
  • 1 tbsp Neutral oil (grapeseed or avocado)
  • 0.25 cup Unsalted butter
  • 1 small Yellow onion, finely diced
  • 2 cloves Garlic, minced
  • 0.25 cup All-purpose flour
  • 0.5 cup Dry White Wine (Pinot Grigio or Sauvignon Blanc)
  • 2 cups Heavy cream
  • 0.5 cup Seafood stock or clam juice
  • 1 tsp Old Bay seasoning
  • 0.5 cup Freshly grated Parmesan cheese
  • 1 tbsp Fresh parsley, chopped
  • 1 Lemon, cut into wedges

Instructions:

  1. Preheat your oven to 375°F (190°C). Use a serrated knife to cut a circle out of the top of each sourdough boule. Hollow out the center, leaving a 1-inch thick wall.
  2. Mix the melted 3 tbsp butter with garlic powder. Brush the inside and the lid of the bread bowls with the mixture. Place on a baking sheet and toast for 10 minutes until the interior is firm and golden.
  3. Pat shrimp and scallops with paper towels until bone-dry. Heat 1 tbsp oil in a large skillet over medium-high heat. Sear shrimp and scallops for 2 minutes until the shrimp are pink and scallops have a golden crust. Remove from skillet and set aside.
  4. In the same skillet, melt 1/4 cup butter. Sauté the diced onion and minced garlic until translucent, scraping the seafood fond from the bottom.
  5. Whisk in the flour and cook for 1-2 minutes to create a roux. Deglaze the pan with white wine, stirring constantly to incorporate the browned bits.
  6. Gradually whisk in the heavy cream and seafood stock. Add Old Bay seasoning and simmer for 5 minutes until the sauce thickens and coats the back of a spoon.
  7. Stir in the Parmesan cheese until melted. Fold in the seared shrimp, scallops, and lump crab meat. Heat for 60 seconds to allow the residual heat to finish the cooking.
  8. Ladle the seafood mixture into the toasted bread bowls. Garnish with fresh parsley and serve immediately with lemon wedges.