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
Scale
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
