Stuffed Seafood Bread Bowl (Printer-Friendly)

Tender seafood and melted cheeses combine in a toasted crusty bread bowl with hints of lemon and parsley.

# What You’ll Need:

→ Bread

01 - 1 large round crusty sourdough bread bowl

→ Seafood

02 - 227 grams large shrimp, peeled and deveined
03 - 120 milliliters fresh crab meat, shell-free
04 - 120 milliliters sea scallops, side muscle removed

→ Dairy

05 - 57 grams unsalted butter
06 - 120 milliliters heavy cream
07 - 57 grams cream cheese, softened
08 - 30 grams freshly grated Parmesan cheese
09 - 60 grams shredded mozzarella cheese

→ Produce

10 - 1 tablespoon fresh lemon juice
11 - 2 tablespoons fresh parsley, chopped
12 - 2 cloves garlic, minced
13 - 1 shallot, finely chopped

→ Seasoning

14 - Salt, to taste
15 - Black pepper, to taste

# Steps to Follow:

01 - Preheat oven to 190°C (375°F). Slice the top off the bread bowl and hollow out the center, keeping walls approximately 1.9 cm (¾ inch) thick. Reserve removed bread pieces for dipping. Place hollowed bread bowl in 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 skillet. Cook for 2 to 3 minutes until shrimp turns pink and scallops are opaque. Gently fold in crab meat and heat through for 1 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 cream cheese melts forming a smooth sauce that coats the seafood evenly.
05 - Mix in half of the Parmesan and mozzarella cheeses. Stir until fully melted and combined into a rich filling. Adjust seasoning with salt and pepper as needed.
06 - Spoon the creamy seafood mixture into the toasted bread bowl. Evenly spread remaining Parmesan and mozzarella over the top. Place on a baking sheet and bake for 12 to 15 minutes until the cheese topping is melted, bubbly, and golden brown.
07 - Remove from oven. Sprinkle chopped fresh parsley over the top. Serve immediately with reserved bread chunks for dipping into the creamy seafood filling.

# Helpful Hints:

01 - Avoid overcooking seafood to maintain tenderness and prevent toughness.
02 - Toast the bread bowl first to prevent sogginess and preserve structural integrity.
03 - Reserve the hollowed-out bread pieces as perfect dippers for the creamy filling.

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