Ingredients
- ¼ cup olive oil, divided
- 12 large sea scallops, patted dry (about 1½ lb)
- 12 peeled, jumbo raw shrimp (16/20 count)
- 1 lb jumbo lump crabmeat, drained
- 1 cup finely chopped yellow onion
- 3 garlic cloves, minced
- ½ cup white wine
- 4 cups heavy cream
- 1 tsp kosher salt
- ½ tsp freshly ground pepper
- 1 (14-oz) can quartered artichoke hearts, drained
- 1 bay leaf
- 2 cups (8 oz.) grated fresh Parmesan cheese
- 1 cup Japanese breadcrumbs (panko)
- White truffle oil
How to Make It
- Preheat broiler with oven rack 3 inches from heat. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add scallops, and cook 3 minutes on each side, adding 1 Tbsp. more oil just before turning scallops. Place 3 scallops in each of 4 individual gratin dishes.
- Add 1 Tbsp oil to skillet; add shrimp, and cook 2 to 3 minutes or just until shrimp turn pink. Place 3 shrimp in each gratin dish. Divide crabmeat evenly in each dish.
- Sauté onion in 1 Tbsp oil in skillet over medium-high heat 3 minutes or until tender. Add garlic; sauté 30 seconds. Add wine; cook 1 minute, stirring to loosen particles from skillet. Reduce heat to medium; add cream and next 4 ingredients. Simmer 5 minutes or until slightly thickened.
- Pour 1 cup sauce over seafood. Top each with ½ cup cheese and ¼ cup breadcrumbs. Transfer to a baking sheet lined with foil; broil 2 minutes or until golden. Drizzle with oil.
