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
Scale
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
