1 large sweet potato
1/2 yellow onion
6 large cooked shrimp
8 large sea scallops
1/4 lb. cooked lobster meat (optional)
1 lb. white fish (I use haddock)
1/4 cup Panko bread crumbs
1 tbsp. butter
1 pint heavy cream
salt and pepper, to taste

Preheat oven to 375°F.

Grate sweet potato into 2 cup measuring container along with onion and mix. Cook potato mixture in small sauté pan, about 8 minutes, till soft.

Spray two large ramekins or soufflé dishes with non-stick cooking spray (Pam) and put 1 cup of potato mixture in each. Spread evenly and flatten out with hands.

Cut scallops in half along with the shrimp and cut fish into bite size pieces. Place all the fish on top of the potato mixture. Pour heavy cream into ramekin almost to the top.

Melt butter, add to the bread crumbs and sprinkle on top.

Place both ramekins on a baking sheet and bake at 375°F until creams gets very hot. Remove, let cool and then enjoy!

Serves 2.

Submitted by: Dave Prue