About
Ahoy, matey! Climb aboard the Noodle Navigator (our imaginary boat) and get ready for the oceanic tastes you've been swimming towards. Open-Sea Bake ventures out and gives you all the seafood sensations from the Great Blue, like plump shrimp, tender crab, and crisp scallops, and combines them with a creamy sauce and a crumbling bread topping. Get ready to set sail because Open-Sea Bake is ready to take your taste buds on the adventure of a lifetime!
Ingredients
- 1 stick unsalted butter, melted, divided
- 1 pound sourdough bread, roughly torn
- 1 cup cheddar cheese, shredded
- 3 teaspoons kosher salt, divided, plus more, to taste
- 4 cups plus 1 tablespoon dry white wine, divided
- 1 pound shrimp, peeled and deveined
- 1 pound large scallops
- 1 pound jumbo lump crabmeat
- 2 cups half-and-half
- 3 tablespoons all-purpose flour
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1 tablespoon lemon juice
- 2 tablespoons ketchup
- 2 (14-ounce) cans artichoke hearts, drained and chopped
- fresh chives, to taste, chopped, for garnish
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Use 1 tablespoon of the melted butter to grease a 9x13-inch baking dish.
Step 3 -Spread the bread pieces in a single layer on a rimmed baking sheet and bake until they are lightly toasted, about 10 minutes.
Step 4 -Transfer the baking sheet to a wire rack and let the toasted bread pieces cool to room temperature. Leave the oven on.
Step 5 -Add the cooled bread pieces to a food processor and pulse until they are finely ground.
Step 6 -In a large bowl, add the breadcrumbs, 3 tablespoons of the melted butter, the cheddar cheese, and 1 teaspoon of the salt and toss to combine.
Step 7 -In a medium pot over medium-heat, add 4 cups of the white wine and the extra salt and bring to a boil.
Step 8 -Add the shrimp to the wine mixture and cook until they reach an internal temperature of 145 degrees F and are bright pink, about 1 minute.
Step 9 -Use tongs to transfer the cooked shrimp to a colander to drain the juices.
Step 10 -Return the wine mixture to a boil, then add the scallops. Cook until they reach an internal temperature of at least 125 degrees F and are opaque, about 2 minutes.
Step 11 -Use tongs to transfer the cooked scallops to a colander to drain the juices.
Step 12 -Chop the cooked shrimp and the cooked scallops into bite-size pieces.
Step 13 - In a large bowl, add the cooked shrimp, the cooked scallops, the crab, and 1 teaspoon of the salt and toss to combine.
Step 14 -In a medium bowl, add the half-and-half, the remaining melted butter, the flour, the Worcestershire sauce, the paprika, the lemon juice, the ketchup, the remaining white wine, and the remaining 1 teaspoon of salt and whisk to combine.
Step 15 -Scatter the artichokes in an even layer over the bottom of the prepared baking dish and cover with the seafood mixture.
Step 16 -Pour the sauce over the seafood mixture and sprinkle with the breadcrumb mixture.
Step 17 -Bake the seafood bake until it is bubbling and golden-brown, about 20-25 minutes.
Step 18 -Serve the seafood bake garnished with the chives.
