Seafood Trio W/Shrimp, Scallops and Crab
55 mins (prep 30, cooking 25)
17 ingredients
2 servings
This is my re-creation of a fabulous dish of shrimp, scallops and crab that I enjoyed in Northern California almost 40 years ago. It made such an impression on me that I've tried to find someone... anyone... who served it ever since, but with no success. Now, here is my own version that I believe captures the original qualities I've tried so many years to find. A very nice factor with this recipe is you don't need fresh seafood to make it. We live 45 miles from the nearest fresh fish market, so we've learned to not depend on fresh fish for the success of our recipes. If you have access to fresh shellfish for this recipe, it will be even better, but if you need to use IQF seafood, the recipe will work perfectly well if you simply allow your shellfish to thaw gently, either in cold running water, or overnight in the refrigerator. The sauce is not heavy but still rather rich, and will actually thin some as it cooks because the shellfish will give up some of its moisture.

Categories:  <-60-mins , scallops , for-1-or-2 , north-american , main-dish , american , seafood , shellfish , shrimp , number-of-servings , crab , time-to-make ,
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  • 8 ounces bay shrimp (100 count or smaller)
  • 8 ounces bay scallops (60-80 count... the small, bite-sized ones, not the big guys)
  • 8 ounces lump crabmeat (dungeness is my favorite and was used in the original, but your region may have something you prefer)
  • 4 scallions, sliced very thin (use all the white and as much of the green as you like)
  • 1 1/2 tablespoons olive oil
  • 3 tablespoons wondra flour (or you may substitute ap flour)
  • 1 cup clam juice (available in bottles or cans near the canned tuna in most stores)
  • 2 tablespoons dry white wine
  • 2 tablespoons cream
  • sea salt, to taste (kosher can be used)
  • 1 smidgen cayenne (that's about half a pinch)
  • 1 pinch white pepper
  • 1 tablespoon flat leaf parsley, minced
  • 1/4 cup italian seasoned breadcrumbs (optional)


Serving Size (112.83 g)
Servings 2
Amount per Serving
Calories 353.46 Calories from Fat 149.04
% Daily Value *
Total Fat 16.56g 50.95%
Saturated Fat 4.04g 40.38%
Trans Fat 0.0g %
Cholesterol 11.24mg 7.49%
Sodium 223.81mg 18.65%
Total Carbohydrate 41.3g 27.53%
Dietary Fiber 3.95 g 31.59%
Sugars 3.33 g %
Protein 7.6g 30.41%
Vitamin A 726.26IU% Vitamin C 9.84mg%
Calcium 88.1mg% Iron 2.79mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
shrimp, bay scallops, lump crabmeat, clam juice, white pepper