Prepare the Bread Bowls:

• Preheat the oven to 375°F (190°C).

• Slice the tops off the bread rolls and hollow out the centers, leaving about 1/2 inch of bread around the edges to create sturdy bowls.

• Brush the inside and edges with olive oil and sprinkle with garlic powder.

• Place the hollowed bread bowls on a baking sheet and toast in the oven for 10 minutes until slightly golden.​cookefast.com+1ukbiddingdirectory.com+1

Make the Soup:

• In a large pot, melt the butter over medium heat.

• Add the chopped onion and sauté until translucent, about 3–4 minutes.

• Add the minced garlic and cook for an additional minute.

• Stir in the flour and cook for 1–2 minutes to form a roux.

• Gradually whisk in the seafood stock, ensuring no lumps remain.

• Add the heavy cream, white wine, Old Bay seasoning, smoked paprika, and cayenne pepper (if using).

• Bring the mixture to a simmer and cook for 5–7 minutes until it thickens slightly.

• Add the shrimp, crab meat, and scallops to the pot, cooking for 3–4 minutes until the seafood is cooked through.

• Stir in the chopped parsley and season with salt and pepper to taste.​

Assemble the Dish:

• Ladle the seafood soup into the prepared bread bowls.

• Serve immediately, garnished with additional parsley if desired.