If you’re searching for a dinner that’s both luxurious and comfortingly familiar, look no further than this Gourmet Seafood Cassolette. Brimming with tender scallops, plump shrimp, and flaky white fish, all nestled in a creamy, aromatic sauce and topped with a golden, cheesy crust, this dish brings a touch of French-inspired elegance right to your kitchen. It’s the kind of recipe you’ll want to share with friends, savor with family, or simply treat yourself to on a cozy evening in.
Ingredients You’ll Need
The beauty of the Gourmet Seafood Cassolette lies in its balance of simple, high-quality ingredients. Each one plays a special role, whether it’s adding richness, building depth of flavor, or creating that irresistible bubbly finish on top.
- Sea scallops (1/2 pound): Sweet and tender, they’re the star of the show and lend a lovely texture.
- Raw shrimp, peeled and deveined (1/2 pound): Shrimp soak up the sauce beautifully and offer a delightful bite.
- Firm white fish, like cod or halibut, cut into bite-sized pieces (1/2 pound): A mild base that holds up well in the bake.
- Butter (2 tablespoons): Adds richness and helps sauté the aromatics.
- Olive oil (2 tablespoons): Balances the butter and keeps everything from sticking.
- Small shallot, finely chopped (1): Provides a delicate, slightly sweet onion flavor.
- Garlic, minced (2 cloves): Infuses the sauce with warmth and depth.
- Dry white wine (1/4 cup): Brightens the sauce and deglazes the pan for extra flavor.
- Heavy cream (1/2 cup): Creates that luscious, velvety texture you’ll crave.
- Seafood or fish stock (1/2 cup): Intensifies the seafood notes without overpowering.
- Dijon mustard (1 teaspoon): Adds a subtle tang and complexity.
- Salt (1/2 teaspoon): Enhances all the delicate flavors.
- Black pepper (1/4 teaspoon): Gives just the right amount of gentle heat.
- Paprika (1/4 teaspoon): Brings a hint of warmth and color.
- Grated Parmesan cheese (1/4 cup): Delivers savory, nutty notes and a golden crust.
- Breadcrumbs (1/4 cup): For crunch and that classic casserole topping.
- Chopped fresh parsley (1 tablespoon): Brightens everything up at the finish.
- Lemon wedges for serving: A squeeze adds freshness and makes the flavors pop.
How to Make Gourmet Seafood Cassolette
Step 1: Sauté Aromatics
Preheat your oven to 375°F first—this way, it’s ready for your cassolette as soon as the seafood is prepped. In a large skillet, melt the butter and olive oil over medium heat. Add the shallot and garlic, and sauté for 2 to 3 minutes. You’ll notice the kitchen filling with a warm, savory aroma—that’s when you know you’re on the right track.
Step 2: Build the Creamy Sauce
Pour the dry white wine into the skillet, letting it bubble and reduce for about 2 minutes. This step helps concentrate the flavors. Next, stir in the heavy cream, seafood stock, Dijon mustard, salt, pepper, and paprika. Let everything simmer together for 3 to 4 minutes, until the sauce slightly thickens and coats the back of a spoon.
Step 3: Add and Cook the Seafood
Add the scallops, shrimp, and white fish directly into the simmering sauce. Give everything a gentle stir and cook for just 2 to 3 minutes—enough for the seafood to start turning opaque, but not all the way through. Remember, it’ll finish cooking in the oven, so don’t worry if it seems slightly underdone at this point.
Step 4: Assemble the Gourmet Seafood Cassolette
Take the skillet off the heat. Divide the seafood and sauce evenly among four small buttered ramekins, or use a single shallow baking dish if you don’t have ramekins on hand. In a small bowl, combine the grated Parmesan and breadcrumbs, then sprinkle this mixture generously over each portion for that irresistible golden crust.
Step 5: Bake Until Golden and Bubbling
Set your ramekins (or baking dish) on a baking sheet to catch any drips. Slide them into the oven and bake for 12 to 15 minutes. You’re looking for a bubbly, golden brown top—peek in at the 12-minute mark, as every oven is a bit different. When done, remove from the oven and let cool just a minute or two before serving.
How to Serve Gourmet Seafood Cassolette
Garnishes
A final flourish of chopped fresh parsley and a generous squeeze of lemon juice take the Gourmet Seafood Cassolette to new heights. The parsley adds a fresh, herbaceous note, while the lemon brightens and balances the rich, creamy sauce. If you want to get fancy, a touch of extra Parmesan or even a sprinkle of chives can add both color and flavor.
Side Dishes
This dish truly shines alongside crusty French bread, perfect for soaking up every last bit of sauce. If you want something more substantial, try serving it over fluffy rice or with a side of creamy mashed potatoes. A crisp green salad with a light vinaigrette will round out the meal beautifully and keep things feeling fresh.
Creative Ways to Present
For an elegant dinner party, serve the Gourmet Seafood Cassolette in individual ramekins or mini cocottes—guests will love their own personal portion! Alternatively, bake it in a single large dish for a cozy family-style meal. For a twist, try spooning the cassolette onto toasted baguette rounds for a show-stopping appetizer.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Gourmet Seafood Cassolette, let it cool completely before covering tightly. Store in the refrigerator for up to 2 days. The flavors will meld even more, making leftovers doubly delicious.
Freezing
While the creamy sauce is best enjoyed fresh, you can freeze the assembled, unbaked cassolette for up to one month. Wrap tightly in plastic wrap and foil. When ready to bake, add a few extra minutes to the oven time and check for bubbly, golden perfection.
Reheating
To reheat, cover the ramekins or dish with foil and warm in a 350°F oven until heated through, about 15 minutes. Remove the foil for the last few minutes to crisp up the topping again. Avoid microwaving if possible, as it can make the seafood rubbery.
FAQs
Can I use other types of seafood in my Gourmet Seafood Cassolette?
Absolutely! Feel free to swap in lobster, crab, or even mussels depending on what you have available. Just make sure to adjust cooking times so nothing gets overdone.
Is there a non-dairy alternative for the cream?
Yes, you can use a plant-based cream or even coconut cream for a dairy-free version. Keep in mind, this may slightly alter the flavor, but the dish will still be deliciously rich.
What’s the best way to make this dish ahead for a dinner party?
You can assemble the entire Gourmet Seafood Cassolette up to the point before baking, cover, and refrigerate for a few hours. Simply pop it in the oven when your guests arrive for a stress-free, impressive meal.
Can I make this gluten-free?
Definitely! Substitute gluten-free breadcrumbs for the topping or use crushed gluten-free crackers. All the other ingredients are naturally gluten-free.
How do I know when the cassolette is done baking?
Look for a bubbling sauce and a golden brown crust on top. The seafood should be opaque and tender—avoid overbaking to keep everything moist and flavorful.
Final Thoughts
I hope you feel inspired to treat yourself and your loved ones to this Gourmet Seafood Cassolette. It’s a dish that looks as impressive as it tastes, yet is totally doable for any home cook. Give it a try—you just might find it becomes a new favorite in your kitchen!
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Gourmet Seafood Cassolette Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Gourmet Seafood Cassolette is a luxurious and creamy French-inspired seafood bake featuring a medley of scallops, shrimp, and firm white fish simmered in a rich sauce of white wine, cream, and Dijon mustard. Topped with a golden crust of Parmesan and breadcrumbs, this elegant dish is perfect for special occasions or a refined weeknight dinner.
Ingredients
Seafood
- 1/2 pound sea scallops
- 1/2 pound raw shrimp, peeled and deveined
- 1/2 pound firm white fish (such as cod or halibut), cut into bite-sized pieces
Sauce & Aromatics
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup seafood or fish stock
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Topping & Garnish
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 tablespoon chopped fresh parsley
- Lemon wedges for serving
Instructions
- Preheat and prepare aromatics: Preheat your oven to 375°F (190°C). In a large skillet, heat the butter and olive oil over medium heat. Add the finely chopped shallot and minced garlic, then sauté for 2 to 3 minutes until fragrant and translucent.
- Build the sauce: Pour in the dry white wine and let it simmer for about 2 minutes to reduce slightly and concentrate the flavors. Next, stir in the heavy cream, seafood or fish stock, Dijon mustard, salt, black pepper, and paprika. Allow this mixture to simmer gently for 3 to 4 minutes until the sauce thickens slightly.
- Add and cook seafood: Add the sea scallops, shrimp, and pieces of white fish to the skillet. Cook them for about 2 to 3 minutes, just until they begin to turn opaque, indicating they are partially cooked. Be careful not to overcook at this stage as they will finish cooking in the oven.
- Assemble in ramekins: Remove the skillet from heat. Evenly divide the seafood mixture and creamy sauce among 4 small buttered ramekins or a shallow baking dish. Mix the grated Parmesan cheese and breadcrumbs together, then sprinkle this mixture evenly over the top of each serving.
- Bake until golden: Arrange the ramekins on a baking sheet to catch any drips. Bake in the preheated oven for 12 to 15 minutes, or until the breadcrumb topping is golden brown and the dish is bubbling hot.
- Garnish and serve: Remove from the oven and sprinkle with chopped fresh parsley. Serve hot with lemon wedges on the side for squeezing over, adding a fresh citrus brightness.
Notes
- You can substitute or add other seafood options depending on availability, such as lobster or crab, to elevate this dish further.
- Serve the cassolette with crusty bread to soak up the creamy sauce or over steamed rice for a heartier meal.
- Ensure not to overcook the seafood before baking to maintain tenderness and avoid rubbery texture.
- Use fresh lemon wedges to brighten the rich seafood flavors when serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 ramekin
- Calories: 370
- Sugar: 2g
- Sodium: 540mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 155mg
