Since Coco is gonna bogart, I found this:

http://www.geniuskitchen.com/recipe/seafood-nachos-36218

And whatever you do, don't sous vide anything.

Sorry, here you go, I'm not Kaytlenn:

Whatever chips, you need something salty and sturdy, not those weak chips or julio chips with seasoning.

A good melting mexican cheese like oaxaca, queso quesadilla, or something like pepper jack. Coarsely shredded.

Gulf shrimp, not the rubbery farm rasied kind. I cut mine in half, so don't splurge on the expensive jumbo ones unless you plan on not cutting them in half for presentation purposes. Season with redfish magic and saute in butter set aside.

Crab meat, again, not the expensive lump, it's going on nachos. Break up crab in some tomatillo salsa and mix a bit, set aside.

Saute some onion and jalapenos, add the shrimp and at last second add some diced fresh tomatoes.

Layer some perfect chips on a pan, top each chip with a pinch of cheese, then a spoon of shrimp, then top with crab tomatillo sauce and broil everything till the cheese is melted.

I've tried it using pico and cooking the shrimp and crab and everything together and i've also tried it with little bay scallops, but this is the way I prefer the most. If it's too watery, your chips get soggy and they suck, don't let that happen.

And whatever you do, don't sous vide anything.