Main Ingredients:

1 large crusty bread bowl (sourdough or artisan round)

1/2 pound shrimp, peeled and deveined

1/2 cup crab meat

1/2 cup scallops

Sauce Ingredients:

2 tablespoons butter

2 cloves garlic, minced

1 shallot, finely chopped

1/2 cup heavy cream

2 ounces cream cheese

1/4 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

1 tablespoon lemon juice

2 tablespoons chopped fresh parsley

Salt and pepper to taste

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Preheat the oven to 375°F.
Cut the top off the bread bowl and hollow out the center, leaving a thick crust around the edges. Toast the hollowed-out bread in the oven for 8–10 minutes until golden and crisp.
In a skillet, melt butter over medium heat. Add garlic and shallots, cooking until fragrant.
Add shrimp and scallops, cooking for 2–3 minutes until opaque. Stir in crab meat and cook for another minute.
Reduce heat and pour in the heavy cream. Add cream cheese, lemon juice, salt, and pepper. Stir until smooth.
Stir in half of the Parmesan and mozzarella cheese until melted and creamy.
Spoon the seafood mixture into the toasted bread bowl, then top with remaining cheeses.
Return the bread bowl to the oven and bake for 12–15 minutes or until cheese is bubbly and golden.
Garnish with freshly chopped parsley and serve immediately.

Storage: Leftovers can be stored in an airtight container for up to 2 days.
Reheating: To reheat, bake at 350°F for about 10 minutes until the cheese is bubbly.
Variations: Add a pinch of cayenne or red pepper flakes for a spicy version or swap seafood for sautéed mushrooms for a vegetarian option.