½ lb shrimp (peeled & deveined)
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.
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
