Ingredients
- Large crusty bread bowl: using fresh sourdough or artisan bread gives you the perfect crunchy outside and soft inside for soaking up the sauce
- Shrimp: peeled and deveined for sweet tenderness look for wild or sustainably raised if possible
- Crab meat: adds a sweet and briny touch use lump meat for the best texture
- Scallops: bring a mild richness choose small bay scallops for easier spoonfuls
- Butter: gives the sauce depth and richness real butter is best
- Garlic: minced to give a savory foundation pick fresh firm cloves
- Shallot: adds gentle sweetness and complexity look for shiny tight bulbs
- Heavy cream: makes the sauce lush creamy texture opt for high-quality cream for best flavor
- Cream cheese: brings tang and helps the sauce stay thick smooth out lumps before adding
- Parmesan cheese: for nutty and salty flavor always grate fresh for best melting
- Mozzarella cheese: melts bubbling for that irresistible cheesy top whole milk mozzarella will brown nicest
- Lemon juice: brightens the dish and balances the richness squeeze fresh for best zing
- Fresh parsley: adds color and a pop of freshness chop just before using
- Salt and pepper: to highlight all the flavors use good sea salt and fresh ground pepper
Step-by-Step Instructions
- Prep the Bread Bowl:
- Slice the top off the bread and gently hollow out the soft center leaving about an inch around the edges so it holds its shape. Place the bread bowl on a baking sheet and toast in a 375-degree oven for eight to ten minutes until the crust gets crisp and the inside is lightly dried. This step keeps the bread from getting soggy once filled.
- Make the Seafood Filling:
- Melt butter in a wide skillet over medium heat. Add minced garlic and chopped shallots cooking gently for about three minutes until the shallots are translucent and the garlic is fragrant but not browned. This slow start unlocks a deep savory base.
- Cook the Seafood:
- Add shrimp and scallops to the skillet. Spread them out so they cook evenly and let them turn just opaque about three minutes for medium-sized pieces. Stir in crab meat and warm through letting the flavors mingle without overcooking the delicate crab.
- Creamy Sauce Build:
- Lower the heat and pour in heavy cream. Add cream cheese cubed for easy melting then lemon juice salt and pepper. Stir slowly until the cream cheese is fully melted and everything forms a thick velvety sauce. Do not let it boil so the sauce stays silky.
- Add Cheese and Combine:
- Sprinkle in half of your mozzarella and Parmesan stirring until melted. The cheese brings everything together in a creamy savory mix that clings beautifully to the seafood.
- Fill and Top the Bread Bowl:
- Spoon the seafood mixture into the toasted bread bowl filling all the way to the top. Pile on the rest of the mozzarella and Parmesan cheese making an even layer for a bubbling golden crust.
- Bake to Perfection:
- Transfer the filled bread bowl to the oven and bake for twelve to fifteen minutes until the cheese is browned and bubbling and the sauce is heated through.
- Garnish and Serve:
- Sprinkle chopped fresh parsley over the top for a burst of color and freshness. Serve right away while it is molten and the bread is still crisp.