Ingredients

Scale

For the Filling:

2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup diced celery
1 cup diced carrots
1 cup frozen peas
1/4 cup all-purpose flour
2 cups seafood stock or fish broth (can substitute chicken broth)
1 cup heavy cream
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1/2 pound shrimp, peeled and deveined
1/2 pound sea scallops, halved
1/2 cup lump crab meat (picked over for shells)
1 tablespoon fresh lemon juice
2 tablespoons fresh chopped parsley

For the Cheddar Bay Biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
1 cup shredded sharp cheddar cheese
1/4 cup cold unsalted butter, cubed
3/4 cup cold buttermilk
2 tablespoons chopped fresh chives (optional)

For Biscuit Topping Butter:

2 tablespoons melted butter
1/2 teaspoon garlic powder
1 tablespoon fresh parsley, chopped

Instructions

Step 1: Prepare the Seafood Filling

In a large skillet or saucepan, melt butter and olive oil over medium heat. Sauté onion, garlic, celery, and carrots until tender, about 6–8 minutes. Stir in the flour and cook for 1–2 minutes to eliminate raw flour taste.

Step 2: Add Liquids and Simmer

Slowly whisk in seafood stock and heavy cream, stirring constantly to avoid lumps. Bring to a gentle simmer and cook until thickened, about 5–7 minutes. Season with Old Bay, salt, pepper, and paprika.

Step 3: Add the Seafood

Stir in shrimp, scallops, and crab. Let the mixture cook gently for 2–3 minutes — just until seafood begins to firm up. Add lemon juice and chopped parsley. Remove from heat.

Step 4: Make the Biscuit Dough

In a large bowl, combine flour, baking powder, baking soda, garlic powder, salt, and cayenne. Cut in cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in cheddar and chives.

Gradually add buttermilk and stir until just combined. Do not overmix.

Step 5: Assemble and Bake

Pour the seafood filling into a 9×13-inch baking dish or individual ramekins. Drop biscuit dough on top in large spoonfuls. Bake in a preheated 400°F (200°C) oven for 20–25 minutes or until the biscuits are golden brown and cooked through.

Brush with garlic butter topping immediately after baking.

Notes

Don’t overcook the seafood in the skillet — it will finish cooking in the oven. Pre-cooking it too long can make shrimp and scallops rubbery. Keep the filling slightly thinner than gravy since it thickens during baking.