Ingredients
- Seafood:
- 200g shrimp, peeled and deveined
- 200g scallops
- 150g lump crab meat
- Aromatics & Base:
- 2 tbsp butter
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- Creamy Sauce:
- 1 cup heavy cream
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Topping:
- 1/2 cup grated Gruyère or Parmesan
- 1/4 cup breadcrumbs
- Fresh parsley for garnish
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