1/2 lb. butter, softened
1/3 c. parsley, chopped
3 shallots, chopped
3 tbsp. garlic, minced
3 tbsp. pine nuts
1/3 c. champagne or dry vermouth
1 lb. peeled, deveined raw shrimp
1 c. crabmeat, flaked
1/2 lb. raw sea scallops
Salt and pepper to taste
1 round loaf of sourdough bread, unsliced

To make the garlic butter, blend the butter, parsley, shallots, garlic, wine, nuts, salt, and pepper together in a food processor or blender. Slice the top off the loaf of bread. Hollow out the bottom portion. Set aside crumbs. In the hollowed loaf, layer the shrimp, 1/3 of butter mixture, scallops, 1/3 of butter mixture, crabmeat, and sprinkle with the bread crumbs. Spread the remaining 1/3 of the butter mixture on the underside of the loaf top. Bake the uncovered, filled loaf at 400 degrees for 20 minutes. Cover with the bread lid and bake an additional 10 minutes. Cut into wedges like a cake.

Serves 6 to 8.