Ingredients and Weight:
- Jumbo lump crab meat: 1 pound, picked over for shells and cartilage
- Bay scallops: 10 ounces, cleaned and deveined
- Shrimp, peeled and deveined: 10 ounces
- Heavy cream: 1 cup
- Dry white wine: 1/2 cup
- Butter: 3 tablespoons, divided
- Shallots: 1/3 cup, finely chopped
- Garlic: 1 clove, minced
- Dijon mustard: 1 teaspoon
- Salt and freshly ground black pepper to taste
- Parsley, chopped, for garnish
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
-
In a large sauté pan, melt 2 tablespoons of butter over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes.
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Add the crab meat, scallops, shrimp, and white wine. Bring to a simmer and cook until the seafood is cooked through, about 5 minutes.
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In a separate bowl, whisk together the heavy cream and Dijon mustard. Add to the seafood mixture and bring to a simmer.
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Season with salt and pepper to taste. Continue to cook for another 5 minutes or until the sauce has thickened.
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Serve immediately over cooked egg noodles or rice. Garnish with parsley.
Nutritional Information:
(Per serving)
Calories: 350
Fat: 15 grams
Protein: 30 grams
Carbohydrates: 25 grams
Dish Characteristics:
- Savory and creamy
- Rich with seafood flavor
- Suitable for American taste
- Easy to prepare
User Comments:
- "This was absolutely delicious! The sauce was so creamy and flavorful, and the seafood was cooked perfectly."
- "I served this over angel hair pasta, and it was a hit with my guests. It's a keeper recipe!"
- "I love that this dish is so easy to make, but it looks and tastes like it came from a five-star restaurant."
- "The combination of crab, scallops, and shrimp is perfect. I'll definitely be making this again."
- "This is a great dish to serve for special occasions or when you want to impress your guests."
Special Precautions and Tips:
- Be sure to use fresh, high-quality seafood for the best flavor.
- If you can't find jumbo lump crab meat, you can use regular crab meat.
- Don't overcook the seafood, or it will become tough.
- If you don't have dry white wine on hand, you can substitute chicken broth or water.
