Ingredients:

  • 1 lb (450g) peeled and deveined large shrimp (prawns), thawed if frozen
  • 1 lb (450g) sea scallops, patted dry
  • 8 oz (225g) lump crab meat, picked over for shells
  • 4 oz (115g) smoked salmon, roughly chopped
  • 4 tbsp (56g) unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ¼ cup (30g) all-purpose flour
  • 2 cups (475ml) whole milk
  • ½ cup (120ml) heavy cream
  • ¼ cup (60ml) dry sherry or white wine
  • 1 tsp Dijon mustard
  • ½ tsp salt, or to taste
  • ¼ tsp black pepper, or to taste
  • Pinch of cayenne pepper (optional)
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh tarragon (optional)
  • 1 cup (100g) shredded Gruyere cheese
  • ½ cup (50g) shredded Parmesan cheese
  • ¼ cup (30g) panko breadcrumbs
  • 2 tbsp melted unsalted butter

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the baking dish. Season the shrimp and scallops with salt and pepper.
  2. Melt butter in a large skillet over medium heat. Add onion and cook until softened. Stir in garlic and cook until fragrant.
  3. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cream, bringing to a simmer.
  4. Stir in sherry (or white wine), Dijon mustard, salt, pepper, and cayenne pepper (if using). Reduce heat and simmer until thickened.
  5. Gently fold in shrimp, scallops, crab meat, smoked salmon, parsley, and tarragon (if using) into the sauce.
  6. Pour the seafood mixture into the prepared baking dish.
  7. In a small bowl, combine Gruyere, Parmesan, panko breadcrumbs, and melted butter.
  8. Sprinkle the cheese mixture evenly over the seafood bake. Bake until golden brown and bubbly.
  9. Let stand for 5-10 minutes before serving.