Crab-Crusted Scallops, Mussels And Clams With Corn Bread Gremolata And Buttermilk Soubise

For Crab Crust: In a bowl, combine crab meat, mayonnaise, jalapeno, green onions and paprika. Form into 24 (1/4-inch-thick) disks and wrap around scallops. Refrigerate.

For Corn Bread Gremolata: Preheat oven to 250 degrees F.

Spread crumbled corn bread on a baking sheet and bake for 20 to 30 minutes, or until golden brown and crispy, stirring every 10 minutes for even cooking. Set aside to cool.

In a bowl, combine corn bread, parsley, garlic, lemon zest, olive oil and salt.

For Soubise: In a saucepan, melt butter and slowly cook shallot and garlic until translucent. Add flour and stir well to combine.

Add the clam juice and buttermilk. Cook for about 8 to 10 minutes over medium heat, skimming if necessary. Add lemon juice and tarragon and salt and pepper to taste. Reserve 2 cups.

For Assembly: Preheat oven to 350 degrees F.

In a large ovenproof saute pan over medium heat, add half the olive oil. Sear each scallop until golden, carefully flip over and transfer to the oven for 2 to 4 minutes, until not quite cooked through. Remove and set aside.

Meanwhile, in another saute pan, heat the remaining olive oil. Saute garlic until golden brown. Add the red pepper flakes and wine and reduce by half.

Add the soubise and basil (and clams and mussels, if using), then cover and reduce heat to a simmer (As each clam and mussel open, remove from stew).

In individual large, shallow bowls, assemble the scallops, clams and mussels, then add the hot broth and sprinkle gremolata on top.