Seafood Extravaganza: Mixed Flavors of Fresh Crab, Shrimp, and Seared Scallops with Creamy Garlic Egg Sauce
Serves 4
Ingredients:
- 8 jumbo sea scallops
- 1 lb jumbo shrimp, peeled and deveined
- 8 ounces fresh crab meat
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- Vegetable oil for frying
- Salt and freshly ground black pepper, to taste
For the Creamy Garlic Egg Sauce:
- 4 large eggs
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped parsley
- Salt and freshly ground black pepper, to taste
Instructions:
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First, prepare the Creamy Garlic Egg Sauce. Puree the eggs in a blender until smooth. Add the heavy cream, garlic, Parmesan cheese, and parsley. Blend until well combined. Season with salt and pepper to taste. Set aside.
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In three separate shallow bowls, arrange the flour, beaten eggs, and breadcrumbs. Season each bowl with a little salt and pepper.
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Heat vegetable oil in a large frying pan over medium-high heat. Adjust the amount of oil to about 1/2-inch deep in the pan.
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Dip the scallops first in the flour, shaking off any excess. Then dip in the beaten egg and coat with breadcrumbs. Repeat the process for each scallop. Cook the scallops in the hot oil for about 2-3 minutes on each side or until golden brown and cooked through. Adjust the heat as needed to prevent burning. Drain on a paper towel and keep warm.
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Repeat the breading process for shrimp and crab meat, then cook in the hot oil for 2-3 minutes per side or until golden brown and cooked through. Drain on paper towels.
- To serve, arrange the seared scallops, shrimp, and crab meat on plates. Top with the Creamy Garlic Egg Sauce and garnish with additional parsley or fresh herbs if desired.
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