Ingredients:
For the Seafood:
½ lb shrimp (peeled, deveined)
½ lb scallops (cut into halves if large)
½ lb lump crab meat (or lobster meat)
3 tbsp olive oil
1 shallot, finely chopped
2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional)
For the Sauce:
2 tbsp olive oil
2 tbsp all-purpose flour (or almond flour for low-carb)
½ cup dry white wine
1 cup seafood or fish stock
½ cup heavy cream
½ cup grated Gruyere or Parmesan cheese
½ tsp Dijon mustard
1 tbsp lemon juice
1 tbsp fresh parsley, chopped
For the Topping:
½ cup panko breadcrumbs (or crushed pork rinds for keto)
¼ cup grated Gruyere or Parmesan cheese
Instructions:
1. Prepare the Seafood:
1. Heat olive oil in a skillet over medium heat.
2. Add shallots and garlic, saute for 1-2 minutes until fragrant.
3. Add shrimp, scallops, and crab; season with salt, black pepper, and red pepper flakes.
4. Cook for 2-3 minutes until shrimp turn pink and scallops are slightly opaque.
5. Remove from heat and set aside.
1. In the same pan, melt butter over medium heat.
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