Stuffed Seafood Bread Bowl (Printer-Friendly)
Tender seafood, rich cheeses, and lemon-infused cream inside a toasted crusty bread bowl.
# What You’ll Need:
→ Bread
01 -
1 large crusty bread bowl (sourdough or artisan round)
→ Seafood
02 -
0.5 pound large shrimp, peeled and deveined
03 -
0.5 cup fresh crab meat, shell-free
04 -
0.5 cup sea scallops, side muscle removed
→ Aromatics and Fats
05 -
2 tablespoons unsalted butter
06 -
2 cloves garlic, minced
07 -
1 small shallot, finely chopped
→ Dairy
08 -
120 ml heavy cream
09 -
57 grams cream cheese, softened
10 -
30 grams Parmesan cheese, freshly grated
11 -
56 grams mozzarella cheese, shredded
→ Seasonings and Garnish
12 -
15 ml fresh lemon juice
13 -
2 tablespoons fresh parsley, chopped
14 -
Salt, to taste
15 -
Black pepper, to taste
# Steps to Make This:
01 -
Preheat oven to 190°C (375°F). Cut the top off the bread bowl and hollow out the center, leaving approximately 2 cm thick walls. Reserve removed bread pieces. Place the hollowed bread bowl in the oven and toast for 8 to 10 minutes until lightly golden and crisp.
02 -
In a large skillet over medium heat, melt butter. Add minced garlic and chopped shallot, cooking gently for 1 to 2 minutes until fragrant and softened without browning.
03 -
Add shrimp and scallops to the skillet and cook for 2 to 3 minutes until shrimp turn pink and scallops become opaque. Fold in crab meat and heat through for an additional minute, avoiding overcooking.
04 -
Reduce heat to low. Pour in heavy cream, then add softened cream cheese, lemon juice, salt, and black pepper. Stir gently until the cream cheese melts and the sauce becomes smooth and coats the seafood evenly.
05 -
Incorporate half of the Parmesan and mozzarella cheeses into the sauce. Stir until fully melted and combined. Adjust seasoning with salt and pepper as needed.
06 -
Spoon the creamy seafood mixture into the toasted bread bowl. Evenly sprinkle the remaining Parmesan and mozzarella cheeses over the top.
07 -
Place the filled bread bowl on a baking sheet. Bake in the preheated oven for 12 to 15 minutes until the cheeses melt, bubble, and develop a golden crust.
08 -
Remove from oven, sprinkle freshly chopped parsley over the top, and serve immediately with the reserved bread pieces for dipping.
# Additional Notes:
01 -
Avoid overcooking seafood to maintain tenderness. Choose a sturdy bread bowl to prevent sogginess. Reserve removed bread pieces to use as dippers.
02 -
Leftover filling can be stored separately and reheated gently with added cream before refilling the bread bowl. Bread is best served fresh.