Bonefish Grill Imperial dip

Adapted from Bonefish Grill ½ pound bay scallops ½ pound 50-60 count shrimp, peeled, deveined and halved 2 tablespoons olive oil 1 tablespoon minced white onion 1 teaspoon minced garlic ½ cup mayonnaise 1⁄4 cup grated Gruyere cheese 1⁄4 cup grated Parmesan cheese 1 tablespoon fresh squeezed lemon juice 1 teaspoon Worcestershire sauce ½ teaspoon Old Bay Seasoning ½ teaspoon kosher salt ½ teaspoon dry mustard 1⁄4 teaspoon cayenne pepper 1 large egg, whisked with a fork ½ pound lump crabmeat, picked clean 1⁄4 cup panko breadcrumbs Tortilla chips or crackers, for serving

1. Pat the scallops and shrimp dry with a clean paper towel. Heat olive oil in a large sauté pan over medium-high heat. Add the scallops and shrimp and sauté 1 minute, season with salt and pepper, to taste.

2. Add onion and garlic and sauté for 1 minute, making sure the garlic does not brown. Immediately remove from heat if garlic starts to brown.

3. Transfer seafood mixture to a parchment paper lined baking sheet. Refrigerate until cool, about 1 hour.

4. Preheat the oven to 375 degrees. Using a large bowl and rubber spatula, mix mayonnaise, Gruyere and Parmesan cheeses, lemon juice, Worcestershire sauce, Old Bay Seasoning, salt, mustard, cayenne pepper and egg until combined. Using a rubber spatula, fold in the cooled seafood and crab until combined.

5. Transfer the seafood mixture to a baking dish or cast-iron pan. Sprinkle breadcrumbs over top. Bake until heated through and breadcrumbs are golden brown, about 20 minutes. Serve with tortilla chips or crackers.

Serves 6-8 as an appetizer

Nutrition information for 1 serving based on 8 servings without chips or

crackers: 243 calories, 64% calories from fat, 17g fat, 4g saturated fat, 126mg cholesterol, 4g carbohydrates, 0g total sugar, 0g added sugar, 17g protein, 819mg sodium, 0g fiber