Description
Gourmet Seafood Cassolette is a decadent French-inspired dish featuring a creamy white wine sauce enveloping tender scallops, shrimp, and lobster or crab, topped with melted Gruyère cheese and golden breadcrumbs. Perfect as an elegant appetizer or main course, this seafood bake combines rich flavors with a delicate texture and is finished in the oven to achieve a bubbly, golden crust.
Ingredients
Scale
Seafood and Toppings
- ½ lb sea scallops
- ½ lb shrimp, peeled and deveined
- ½ cup cooked lobster meat or crab (optional)
- ½ cup grated Gruyère or Parmesan cheese
- ¼ cup breadcrumbs
- 1 tablespoon chopped fresh parsley (for garnish)
Sauce and Base
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- ½ cup dry white wine
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- ¼ teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the cassolette.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter with olive oil. Add finely chopped shallots and minced garlic, then sauté for 2 to 3 minutes until they become soft and fragrant, creating the flavor base for the sauce.
- Deglaze with Wine: Pour in the dry white wine and allow it to simmer for 3 to 4 minutes until it reduces slightly, intensifying the flavor while evaporating excess alcohol.
- Create Cream Sauce: Stir in the heavy cream, Dijon mustard, paprika, and season with salt and pepper. Let the mixture simmer gently for about 2 minutes to thicken and marry the flavors.
- Add Seafood: Incorporate scallops, shrimp, and optionally lobster or crab into the sauce. Cook for 2 to 3 minutes until the seafood just begins to turn opaque, being careful not to overcook as it will finish in the oven.
- Assemble Cassolette: Evenly divide the seafood and sauce mixture among four small ramekins or oven-safe dishes. Top each dish with a generous sprinkle of grated Gruyère or Parmesan cheese followed by a light layer of breadcrumbs for a crispy crust.
- Bake: Place the ramekins in the preheated oven and bake for 10 to 12 minutes, or until the topping is bubbly and golden brown. For an extra crispy finish, broil the dishes for an additional 1 to 2 minutes, watching carefully to avoid burning.
- Garnish and Serve: Remove from the oven and garnish each cassolette with chopped fresh parsley. Serve hot accompanied by crusty bread or a light salad to complement the rich seafood bake.
Notes
- The sauce can be prepared ahead of time and assembled just before baking to save time on serving day.
- You can substitute or mix different types of seafood based on availability and freshness, such as using crab in place of lobster or including other shellfish.
- For a vegetarian alternative, omit the seafood and use vegetables like mushrooms and artichokes, adjusting cooking times accordingly.
- Use gluten-free breadcrumbs if a gluten-free version is desired.
