Seafood & Cheese Dip

• Gluten free

• Seafood

  • 3/4 cup Baby scallops
  • 3 oz Crab meat
  • 3/4 cup Shrimp, small

• Produce

  • 3 Garlic cloves
  • 1/2 cup Vidalia onion

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 2 Salt

• Dairy

  • 1 tbsp Butter, unsalted
  • 2 tbsp Heavy cream
  • 4 oz Mascarpone cheese
  • 1 1/2 cups Monterrey jack cheese
  • 1 cup Mozzarella cheese

• Beer, Wine & Liquor

  • 3 tbsp White wine

Found on willcookforsmiles.com

Description

Ingredients

• ¾ cup baby scallops
• ¾ cup small shrimp
• ½ cup minced Vidalia onion
• 1 Tbsp unsalted butter
• 3 Tbsp white wine
• 1 tsp lemon juice
• Salt
• 4 oz mascarpone cheese*
• 1½ cups shredded Monterrey Jack cheese
• 1 cup shredded mozzarella cheese
• 2 Tbsp heavy cream
• 3 garlic cloves
• 3 oz crab meat
• Salt

Directions

• Preheat oven to 375 and lightly grease a baking dish of choice. (This recipe makes about 3 cups so choose a dish that will hold it.)
• In a medium bowl, combine mascarpone cheese, shredded cheeses, heavy cream, pressed garlic, crab meat and salt. Mix very well until all evenly mixed. (Dont be afraid to use your clean hands to mix thoroughly.) Set aside.
• Preheat a cooking pan over medium heat. Add butter and let it melt. Add onion and saute until translucent.
• Add scallops and shrimp. Cook for about a minute. Add wine, lemon juice and salt. Cook just until shrimp turn pink and scallops are opaque. (Using baby scallops and small shrimp is good because of similarity in size for even cooking.)
• Drain cooked shrimp/scallop/onion mixture of all the juice and add it to the mixing bowl with cheese. Use a spoon to mix as much as you can.
• Transfer the mixture into the prepared baking dish and bake it for 15-17 minutes.
• Serve hot.