Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1/2 lb bay scallops
  • 8 oz lump crabmeat, drained
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 1 shallot, finely diced
  • 2 tbsp dry sherry
  • 1/2 cup grated Gruyère cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp ground nutmeg
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp melted butter
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon zest

Instructions:

  1. Pat the shrimp and scallops completely dry with paper towels. Note: Any moisture will prevent that golden sear.
  2. Heat olive oil and 2 tbsp butter in a sauté pan over medium high heat.
  3. Sear the seafood in batches for 1-2 minutes per side until just opaque.
  4. Remove the seafood immediately to a plate and gently stir in the lump crabmeat. Note: Crab is already cooked, so it just needs to warm through.
  5. In the same pan, sauté shallots and garlic for 60 seconds until fragrant.
  6. Deglaze with dry sherry, scraping up the brown bits from the pan.
  7. Pour in heavy cream and simmer for 3-5 minutes until it thickens slightly.
  8. Lower heat and whisk in Gruyère, Parmesan, salt, pepper, and nutmeg until smooth.
  9. Fold the seared seafood into the sauce and transfer the mixture to a baking dish.
  10. In a small bowl, toss Panko, melted butter, parsley, and lemon zest.
  11. Spread the crumbs evenly over the top.
  12. Broil on high for 3-5 minutes until the topping is mahogany colored and the sauce is bubbling.