Uncle Bubba's seafood nachos

  • 450g corn tortilla crisps
  • 200g shredded sharp Cheddar
  • 200g shredded Pepper Jack cheese
  • 15g butter
  • 1 clove garlic, minced
  • 225g lump crabmeat, picked clean of shells, chopped
  • 225g prawn, boiled, peeled, deveined, and tails removed, chopped
  • 225g scallops, muscle removed, chopped
  • 250ml double cream
  • 1/2 tsp garlic powder
  • 200g grated Parmesan
  • Salt and freshly ground black pepper
  • 30g shredded iceberg lettuce, for topping
  • 225g pico de gallo, for topping
  • 10 to 12 pickled jalapeno slices, for topping
  • Soured cream, for topping
Preheat the oven to 180C/Gas 4.

1) In a large baking tray or cast iron pan place a layer of the tortilla crisps and cover with the shredded Cheddar and Pepper Jack cheeses. Bake the crisps for 2 to 3 minutes, or until the cheeses are melted. Remove the dish from the oven and set aside.

2) In a large saute pan over medium-high heat, melt the butter and saute the garlic until soft. Add the crabmeat, prawn, and scallops and saute for 3 minutes.

3) Add the cream, garlic powder, Parmesan, salt and pepper, to taste, to the seafood and stir for 2 to 3 minutes, until the sauce has thickened.

4) Remove the seafood mixture from the heat and pour over the tortilla crisps. Top the nachos with shredded lettuce, pico de gallo, jalapenos, and a large dollop of soured cream. Serve immediately.

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