1 large round sourdough or artisan bread loaf (1–2 lb)

½ lb shrimp, peeled, deveined, chopped

½ lb lump crab meat (picked over shells)

½ lb sea scallops, cut in halves or quarters

2 Tbsp unsalted butter

1 Tbsp olive oil

1 small shallot or onion, finely chopped

2 cloves garlic, minced

1 cup heavy cream

2 oz cream cheese, softened

½ cup shredded mozzarella plus extra for top

¼ cup grated Parmesan

1 Tbsp fresh lemon juice

1 tsp Old Bay seasoning (or seafood seasoning)

Fresh parsley, chopped for garnish

Salt and black pepper, to taste

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Preheat oven to 375 °F (190 °C). Slice off the top of the loaf; hollow it out, leaving a ¾–1″ shell. Save the bread for dipping.

Toast the bowl and top in the preheated oven for 8–10 minutes until crisp; remove.

In a skillet over medium heat, melt butter with oil. Sauté shallot/onion until translucent (~2–3 min), then add garlic (~30 sec).

Add shrimp and scallops, cooking just until they start turning opaque (2–4 min). Stir in crab meat and heat through.

Lower heat, pour in heavy cream. Add cream cheese, lemon juice, Old Bay, salt, and pepper; stir until cream cheese melts and sauce is smooth.

Mix in ½ cup mozzarella and Parmesan until creamy.

Spoon mixture into the bread bowl, top with remaining mozzarella.

Bake 10–15 minutes, until cheese is golden and bubbly. Garnish with parsley.

Serve immediately with reserved bread pieces for dipping.