Cheesy Seafood Bread Bowl (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 large crusty bread bowl (e.g., sourdough or artisan)
02 - 450 g shrimp, peeled and deveined
03 - 225 g lump crab meat
04 - 225 g bay scallops
05 - 60 g unsalted butter
06 - 4 cloves garlic, minced
07 - 1 shallot, finely chopped
08 - 240 ml heavy cream
09 - 113 g cream cheese, cubed
10 - 50 g freshly grated Parmesan cheese
11 - 100 g shredded mozzarella cheese
12 - 15 ml fresh lemon juice
13 - 30 ml fresh parsley, chopped
14 - Salt, to taste
15 - Freshly ground black pepper, to taste

# Instructions:

01 - Preheat your oven to 190°C. Carefully slice off the top of the large crusty bread bowl. Using your hands or a knife, hollow out the soft interior, leaving a 2.5 cm (1-inch) border around the edges and bottom.
02 - Place the hollowed-out bread bowl on a baking sheet. Toast in the preheated oven for 8-10 minutes, or until the interior is lightly crisp and golden.
03 - In a large skillet, melt the 60 g of unsalted butter over medium heat. Add the minced garlic and finely chopped shallot, cooking for approximately 3 minutes until softened and fragrant.
04 - Add the 450 g of peeled and deveined shrimp and 225 g of bay scallops to the skillet. Cook for about 3 minutes, stirring occasionally, until the shrimp turn pink and the scallops become opaque.
05 - Gently stir in the 225 g of lump crab meat, heating it through for about 1 minute.
06 - Reduce the heat to low. Pour in the 240 ml of heavy cream. Add the 113 g of cubed cream cheese, 15 ml of fresh lemon juice, and season with salt and freshly ground black pepper to taste.
07 - Continue stirring until the cream cheese is fully melted and the sauce becomes smooth and slightly thickened.
08 - Stir in half of the 100 g shredded mozzarella cheese and half of the 50 g freshly grated Parmesan cheese until completely melted into the sauce.
09 - Carefully spoon the prepared seafood mixture into the toasted bread bowl.
10 - Evenly sprinkle the remaining shredded mozzarella and Parmesan cheese over the seafood filling.
11 - Return the bread bowl to the oven and bake for an additional 12-15 minutes, or until the cheese topping is melted, bubbly, and golden brown.
12 - Remove from the oven, garnish generously with 30 ml of fresh chopped parsley, and serve immediately.

# Notes:

01 - Seafood Variations: Substitute lobster, cooked white fish, or more shrimp for a different take.
02 - Cheese Variations: Gruyere or Fontina cheese can be incorporated for an alternative flavor profile.
03 - Spice it Up: For an added kick, include a pinch of cayenne pepper or red pepper flakes in the sauce.
04 - Make Ahead: The seafood filling can be prepared up to 24 hours in advance. Store it refrigerated and reheat gently before spooning into the bread bowl.
05 - Preventing Soggy Bread: Ensure the bread bowl is thoroughly toasted before filling. Additionally, drain any excess liquid from the cooked seafood to prevent the bread from becoming saturated.
06 - Gluten-Free Option: To make this dish gluten-free, use a certified gluten-free bread bowl and verify all other ingredients for gluten-free certification.

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