Ingredients
\nFor the Seafood:<\/p>\n
\u00bd lb shrimp (peeled, deveined)<\/p>\n
\u00bd lb scallops (cut into halves if large)<\/p>\n
\u00bd lb lump crab meat (or lobster meat)<\/p>\n
3 tbsp olive oil<\/p>\n
1 shallot, finely chopped<\/p>\n
2 cloves garlic, minced<\/p>\n
\u00bd tsp salt<\/p>\n
\u00bc tsp black pepper<\/p>\n
\u00bc tsp red pepper flakes (optional)<\/p>\n
For the Sauce:<\/p>\n
2 tbsp olive oil<\/p>\n
2 tbsp all-purpose flour (or almond flour for low-carb)<\/p>\n
\u00bd cup dry white wine<\/p>\n
1 cup seafood or fish stock<\/p>\n
\u00bd cup heavy cream<\/p>\n
\u00bd cup grated Gruyere or Parmesan cheese<\/p>\n
\u00bd tsp Dijon mustard<\/p>\n
1 tbsp lemon juice<\/p>\n
1 tbsp fresh parsley, chopped<\/p>\n
For the Topping:<\/p>\n
\u00bd cup panko breadcrumbs (or crushed pork rinds for keto)<\/p>\n
\u00bc cup grated Gruyere or Parmesan cheese<\/p>\n
Instructions
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2-3 minutes until shrimp turn pink and scallops are slightly opaque.<\/p>\n
5. Remove from heat and set aside.<\/p>\n
1. In the same pan, melt butter over medium heat.<\/p>\n
2. Stir in flour and cook for 1 minute until lightly golden.<\/p>\n
3. Slowly whisk in white wine and let it simmer for 1-2 minutes.<\/p>\n
4. Add seafood stock, followed by heavy cream, whisking until smooth.<\/p>\n
5. Stir in Dijon mustard, lemon juice, and cheese, cooking until the sauce thickens (about 2 minutes).<\/p>\n
6. Return the cooked seafood to the sauce, gently mixing to coat.<\/p>\n","protected":false},"excerpt":{"rendered":"
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