Gourmet Seafood Cassolette Recipe
If you’re looking to impress at your next dinner party or simply treat yourself to a fabulous meal at home, let me introduce you to Gourmet Seafood Cassolette. This French-inspired dish is the epitome of elegance, with tender bites of scallops, shrimp, and fish bathed in a silky, wine-kissed cream sauce, then crowned with a golden cheese crust. It’s comforting, sophisticated, and surprisingly easy to pull off — the kind of recipe that makes you feel like a chef in your own kitchen and has everyone at the table asking for seconds.
Ingredients You’ll Need
The beauty of Gourmet Seafood Cassolette lies in its simplicity. Each ingredient is thoughtfully chosen to create layers of flavor and the perfect balance of richness, texture, and color. Fresh seafood, aromatic shallots, and just a touch of Dijon make all the difference — don’t skimp on quality here!
- Sea scallops (1/2 pound): Their sweet, delicate flavor is the star of the show; be sure to pat them dry so they sear beautifully.
- Large shrimp (1/2 pound, peeled and deveined): Adds a juicy bite and a bit of briny flair.
- Firm white fish like cod or halibut (1/2 pound, cut into chunks): Choose a fish that holds up well to baking and absorbs the creamy sauce.
- Unsalted butter (2 tablespoons): Gives the sauce a luxurious, velvety texture.
- Olive oil (1 tablespoon): For sautéing and a hint of fruity richness.
- Shallot (1 small, finely chopped): Adds a gentle sweetness and depth of flavor.
- Garlic cloves (2, minced): Just enough to round out the aromatics without overpowering the seafood.
- Dry white wine (1/4 cup): Use something crisp and drinkable — it lifts and lightens the sauce.
- Heavy cream (1/2 cup): The backbone of that luscious, creamy sauce.
- Seafood or fish stock (1/4 cup): Intensifies the ocean flavors; homemade or high-quality store-bought is best.
- Dijon mustard (1 teaspoon): Adds a subtle tang and complexity.
- Paprika (1/4 teaspoon): For a gentle warmth and a touch of color.
- Salt and pepper (to taste): Don’t forget to season in layers for the best flavor.
- Gruyère or Parmesan cheese (1/4 cup, grated): Melts into a glorious, golden crust.
- Fresh parsley (1 tablespoon, chopped): A final sprinkle of green freshness to finish the dish.
- Fresh breadcrumbs (1/2 cup, optional for topping): Adds a delightful crunch if you love a little contrast.
How to Make Gourmet Seafood Cassolette
Step 1: Prep and Season the Seafood
Start by preheating your oven to 375°F (190°C). Pat your scallops, shrimp, and fish chunks dry with paper towels — this is key to getting that perfect texture and avoiding any excess moisture in your sauce. Season them lightly with salt and pepper on all sides. This simple step ensures every bite of your Gourmet Seafood Cassolette is flavorful from the inside out.
Step 2: Sauté the Aromatics
In a large skillet, melt the butter with the olive oil over medium heat. Add the finely chopped shallot and sauté for about 2 minutes until it turns translucent and smells sweet. Stir in the minced garlic and let it cook for just 30 seconds, releasing its fragrance without letting it brown. These aromatics are the foundation for the sauce, infusing it with subtle depth.
Step 3: Build the Creamy Sauce
Pour in the dry white wine and let it simmer for 2 to 3 minutes, reducing slightly and concentrating the flavors. Now, stir in the heavy cream, seafood stock, Dijon mustard, paprika, and an extra pinch of salt and pepper. Let this mixture bubble away gently for another 3 to 4 minutes, stirring occasionally, until the sauce thickens just enough to coat the back of a spoon. This is the heart of your Gourmet Seafood Cassolette — creamy, aromatic, and full of character.
Step 4: Cook the Seafood
Add the scallops, shrimp, and fish directly into the sauce. Gently stir to coat all the seafood pieces evenly. Let them simmer for 2 to 3 minutes, just until they start turning opaque and are barely cooked through. Remember, they’ll finish cooking in the oven, so don’t overdo it here — tender seafood is the goal!
Step 5: Assemble and Bake
Transfer the creamy seafood mixture to individual ramekins or a small baking dish, spreading it out evenly. Sprinkle the top generously with grated Gruyère or Parmesan cheese, and if you love a little crunch, add a layer of fresh breadcrumbs. Pop it all into the oven and bake for 10 to 12 minutes, until the sauce is bubbling and the top is golden and irresistible. The aroma will fill your kitchen and you’ll know the Gourmet Seafood Cassolette is nearly ready to shine.
Step 6: Garnish and Serve
Take your cassolette out of the oven and finish with a scattering of chopped fresh parsley. Serve it piping hot, straight from the ramekins or dish. The combination of creamy sauce, delicate seafood, and golden crust is pure heaven. Your Gourmet Seafood Cassolette is ready to steal the show!
How to Serve Gourmet Seafood Cassolette
Garnishes
A final flourish makes all the difference! I love to sprinkle plenty of freshly chopped parsley for a burst of color and freshness. You can also add a touch of lemon zest or a drizzle of extra-virgin olive oil for extra brightness. If you’re feeling fancy, a few microgreens or even tiny edible flowers can turn your Gourmet Seafood Cassolette into a restaurant-worthy presentation.
Side Dishes
This dish absolutely begs for something to soak up the luscious sauce. Crusty French bread is my go-to — nothing beats tearing off a warm slice to mop up every drop. Alternatively, serve it over fluffy white rice or creamy mashed potatoes for a heartier meal. Lightly dressed greens or steamed asparagus make a perfect, palate-cleansing side.
Creative Ways to Present
For an elegant dinner, portion your Gourmet Seafood Cassolette into individual ramekins and serve on small plates with a wedge of lemon. If you’re feeding a crowd, bake it in a single beautiful gratin dish and let guests scoop out steaming portions at the table. You can even try layering the seafood mixture over toasted baguette rounds for a chic appetizer twist.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), let the cassolette cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 2 days. The flavors meld wonderfully as it sits, making for a delightful next-day treat.
Freezing
While the cream-based sauce is best enjoyed fresh, you can freeze Gourmet Seafood Cassolette if needed. Spoon cooled portions into freezer-safe containers, leaving a bit of space for expansion. Freeze for up to one month. Thaw overnight in the fridge before reheating for the best texture.
Reheating
To reheat, place the cassolette in an oven-safe dish, cover loosely with foil, and warm in a 325°F (165°C) oven until heated through, about 15–20 minutes. If you want to restore the golden topping, pop it under the broiler for a moment at the end. Avoid microwaving, as it can make the seafood rubbery.
FAQs
Can I substitute different types of seafood?
Absolutely! Feel free to mix in mussels, lobster, or even calamari for an extra-special touch. Just be mindful of varying cooking times to keep everything tender in your Gourmet Seafood Cassolette.
Is there a non-dairy option for the cream?
While traditional cassolette relies on cream for its luxurious texture, you can swap in coconut cream or a high-quality non-dairy creamer. The flavor will change slightly, but the dish will still be rich and satisfying.
Can I make Gourmet Seafood Cassolette ahead of time?
Yes! You can assemble the entire dish up to the point of baking, cover, and refrigerate for several hours. When ready to serve, bake as directed, adding a couple of extra minutes to heat it through.
What wine pairs best with this dish?
A crisp, dry white wine like Sauvignon Blanc or Chardonnay is a classic match. Choose something you enjoy drinking, as it will complement both the sauce and the seafood beautifully.
Do I have to use breadcrumbs on top?
Not at all! The breadcrumb topping is optional. If you prefer a smooth, creamy finish, simply leave them off and let the cheese form a golden crust on its own.
Final Thoughts
There’s truly something magical about a bubbling-hot Gourmet Seafood Cassolette coming out of the oven. It’s a dish that feels special but is simple enough for any night you want to treat yourself or your loved ones. Give it a try — your kitchen will smell like a French bistro, and your taste buds will thank you!
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Gourmet Seafood Cassolette Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Gourmet Seafood Cassolette is a rich and creamy French-inspired baked seafood dish, featuring a delectable mix of scallops, shrimp, and firm white fish simmered in a velvety sauce made with white wine, cream, and delicate spices. Topped with melted Gruyère or Parmesan cheese and optional buttery breadcrumbs, it’s perfect for an elegant dinner or special occasion.
Ingredients
Seafood
- 1/2 pound sea scallops
- 1/2 pound large shrimp (peeled and deveined)
- 1/2 pound firm white fish like cod or halibut (cut into chunks)
Sauce and Flavorings
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small shallot (finely chopped)
- 2 garlic cloves (minced)
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 1/4 cup seafood or fish stock
- 1 teaspoon Dijon mustard
- 1/4 teaspoon paprika
- Salt and pepper to taste
Toppings
- 1/4 cup grated Gruyère or Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1/2 cup fresh breadcrumbs (optional, for topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cassolette to a golden bubbly finish.
- Prepare Seafood: Pat the scallops, shrimp, and fish chunks dry on paper towels, then season lightly with salt and pepper to enhance natural flavors.
- Sauté Aromatics: In a large skillet, heat the unsalted butter and olive oil over medium heat. Add the finely chopped shallot and sauté for about 2 minutes until it becomes translucent and fragrant.
- Add Garlic and Deglaze: Stir in the minced garlic and cook for 30 seconds until aromatic. Pour in the dry white wine and simmer for 2 to 3 minutes, allowing the wine to reduce slightly and concentrate the flavor.
- Create Sauce: Stir in the heavy cream, seafood or fish stock, Dijon mustard, paprika, and add a pinch more salt and pepper. Let this sauce gently simmer for 3 to 4 minutes until it thickens slightly into a rich creamy base.
- Cook Seafood Partially: Add the scallops, shrimp, and fish to the sauce and gently toss to coat evenly. Simmer for another 2 to 3 minutes, just until the seafood starts to firm up but isn’t fully cooked through, as it will finish cooking in the oven.
- Assemble Cassolette: Transfer the seafood mixture into individual ramekins or a small baking dish for even cooking and serving portions.
- Add Toppings: Sprinkle the surface with grated Gruyère or Parmesan cheese followed by optional fresh breadcrumbs to create a delightful crunchy topping.
- Bake: Place the ramekins or baking dish in the preheated oven and bake for 10 to 12 minutes, until the top is bubbly, golden, and the seafood is perfectly cooked.
- Garnish and Serve: Remove from oven, garnish with freshly chopped parsley, and serve immediately for a warm, comforting gourmet seafood experience.
Notes
- Serve with crusty French bread or over steamed rice to soak up the creamy sauce and make a complete meal.
- For a more luxurious version, try mixing in mussels or lobster along with the scallops, shrimp, and white fish.
- The breadcrumb topping is optional but adds a wonderful crunchy texture; omit for a smoother, creamier dish.
- Use dry, crisp white wines like Sauvignon Blanc or Pinot Grigio for the best flavor balance in the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 370
- Sugar: 1g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 31g
- Cholesterol: 155mg
