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 9×13-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.
