If you’ve been dreaming of a dish that captures the essence of the ocean in every creamy, cheesy bite, then you are in for a treat with this Gourmet Seafood Cassolette Recipe. This dish is an elegant blend of shrimp, scallops, and crab meat simmered in a luscious white wine cream sauce, topped with a crispy golden crust that adds the perfect texture contrast. Whether you’re cooking for a special occasion or just want to indulge in a comforting seafood delight, this recipe brings together simple yet luxurious ingredients that will wow your taste buds and impress anyone at your table.
Ingredients You’ll Need
Getting the right ingredients is the first secret to nailing this Gourmet Seafood Cassolette Recipe. Each element, from the fresh seafood to the creamy sauce components and crunchy topping, plays a crucial role in creating a perfect balance of flavors and textures.
- Shrimp (1/2 lb, peeled and deveined): Provides a tender, slightly sweet seafood base that cooks quickly to maintain juiciness.
- Scallops (1/2 lb): Adds a delicate, buttery texture and a hint of ocean freshness.
- Lump crab meat (1/2 lb): Brings sweet, flaky chunks that enrich the dish’s flavor complexity.
- Olive oil (3 tablespoons): Used to sauté aromatics, infusing the dish with smooth, fruity notes.
- Shallot (1, finely chopped): Imparts a mild onion sweetness that complements the seafood perfectly.
- Garlic (2 cloves, minced): Adds that unmistakable savory punch essential to seafood dishes.
- Salt (1/2 teaspoon): Essential to enhance all flavors without overwhelming.
- Black pepper (1/4 teaspoon): Gives a gentle warmth and a hint of spice.
- Red pepper flakes (1/4 teaspoon, optional): Adds a subtle heat that can be customized to your liking.
- Unsalted butter (4 tablespoons total): Used for flavor and to create that rich, silky sauce as well as the crispy topping.
- All-purpose flour (2 tablespoons): Acts as a thickening agent for the creamy sauce.
- Dry white wine (1/2 cup): Introduces acidity and depth, elevating the overall flavor.
- Seafood or fish stock (1 cup): Deepens the savory notes, blending all seafood tastes together.
- Heavy cream (1/2 cup): Provides richness and smoothness for the sauce.
- Grated Gruyère or Parmesan cheese (1/2 cup plus 1/4 cup for topping): Melts beautifully for creaminess and browns superbly on top for texture and nutty flavor.
- Dijon mustard (1/2 teaspoon): Adds a slight tang that brightens the sauce.
- Fresh lemon juice (1 tablespoon): A splash of acidity to brighten and balance the richness.
- Fresh parsley (1 tablespoon, chopped): For a fresh, herbaceous finish.
- Panko breadcrumbs (1/2 cup): Creates that irresistible crunchy topping contrast.
How to Make Gourmet Seafood Cassolette Recipe
Step 1: Prepare the Seafood
The first step to success with this Gourmet Seafood Cassolette Recipe is handling the seafood delicately. Start by heating olive oil in a skillet to gently sauté the finely chopped shallot and minced garlic until they release their wonderful aroma—usually about 1 to 2 minutes. Then, toss in the shrimp, scallops, and lump crab meat, seasoning them with salt, black pepper, and optional red pepper flakes. Cook these just until the shrimp turn pink and the scallops become opaque, which will take approximately 2 to 3 minutes. This ensures the seafood remains tender and juicy without becoming rubbery. Once done, remove the skillet from the heat and set it aside to prepare the sauce.
Step 2: Prepare the Sauce
Next up is the luscious cream sauce that ties this dish together. Using the same skillet, stir in the flour to the melted butter or oil and cook it for about a minute until it turns a light golden color. This subtle toasting helps develop a nutty flavor and thickens the sauce perfectly. Slowly pour in the white wine, whisking constantly, and let it simmer for a minute or two to reduce slightly and intensify in flavor. Then, add the seafood stock and heavy cream while whisking to keep the mixture smooth. Stir in the grated cheese, Dijon mustard, fresh lemon juice, and chopped parsley, letting the sauce cook over low heat until it thickens enough to coat the back of a spoon—usually about 2 minutes. This sauce will be rich, velvety, and packed with flavor.
Step 3: Assemble and Bake
Now comes the fun part where everything comes together. Divide the cooked seafood evenly among four to six individual ramekins or a single baking dish if preferred for sharing. In a small bowl, mix the panko breadcrumbs with the remaining grated cheese and the melted butter. Sprinkle this buttery breadcrumb mixture evenly over each seafood portion, creating that perfect crispy topping that contrasts beautifully with the creamy sauce underneath. Arrange the ramekins on a baking sheet and bake at 375°F (190°C) for 15 to 20 minutes, or until the tops are golden brown and the sauce is bubbling around the edges—signaling pure deliciousness ready to be enjoyed!
How to Serve Gourmet Seafood Cassolette Recipe
Garnishes
To make your Gourmet Seafood Cassolette Recipe even more inviting, a few simple garnishes go a long way. Freshly chopped parsley sprinkled over the top right before serving adds a pop of vibrant green and fresh herbaceous flavor. You might also consider a light drizzle of high-quality extra virgin olive oil or a lemon wedge on the side to squeeze over just before eating, which brings a refreshing brightness that balances the richness.
Side Dishes
This dish pairs beautifully with crisp, light sides that complement without overpowering. A simple green salad dressed in a tangy vinaigrette or steamed seasonal vegetables like asparagus or green beans offer a clean counterpoint. For something heartier, crusty French bread or garlic toast is perfect for soaking up every last bit of the luscious sauce.
Creative Ways to Present
Serving the Gourmet Seafood Cassolette Recipe in individual ramekins adds an elegant touch and makes for a stunning presentation. For a more rustic or family-style approach, use a large casserole dish so everyone can help themselves. For dinner parties, consider placing the ramekins on decorative plates and adding a sprig of fresh herbs or edible flowers for a refined finish. You can even experiment by adding a layer of thinly sliced potatoes beneath the seafood mixture for a comforting twist.
Make Ahead and Storage
Storing Leftovers
Leftover seafood cassolette can be refrigerated in an airtight container for up to two days. Because the breadcrumb topping should stay crisp, it’s best to store the seafood mixture separately if possible and add fresh breadcrumbs when reheating.
Freezing
This dish is not the best candidate for freezing due to the delicate texture of seafood and cream sauce, which can separate and become grainy after thawing. However, you can freeze the uncooked seafood and sauce components separately for up to one month and then assemble fresh before baking.
Reheating
For reheating, place the cassolette in a preheated oven at 350°F (175°C) until warmed through, about 10-15 minutes. If you stored toppings separately, sprinkle fresh breadcrumbs and cheese on top and bake for the last few minutes to re-crisp the crust.
FAQs
Can I use frozen seafood for this recipe?
Absolutely! Just make sure to thaw the seafood completely and pat them dry before cooking to avoid excess moisture that can water down the sauce.
What’s the best type of cheese to use?
Gruyère and Parmesan both melt beautifully and add nutty, savory notes. You can even combine the two for a richer flavor profile.
Is this recipe spicy?
It can be, depending on your preference. The red pepper flakes are optional, so feel free to omit or add more for desired heat.
Can I make this recipe dairy-free?
You can substitute heavy cream with full-fat coconut milk or a dairy-free alternative and use vegan butter and cheese, though the flavor will vary slightly.
How do I know when the cassolette is done baking?
Look for a golden brown breadcrumb topping and bubbling sauce around the edges. This indicates the cassolette is heated through and ready to serve.
Final Thoughts
This Gourmet Seafood Cassolette Recipe is one of those magical dishes that feels luxurious yet remains approachable. It’s a celebration of sea treasures bathed in a rich, cheesy sauce with a golden crust that will have you coming back for seconds. If you’re ready to delight your family or guests with something truly special, this recipe is absolutely worth trying—you might just find it becoming your new favorite comfort food!
Print
Gourmet Seafood Cassolette Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Halal
Description
This Gourmet Seafood Cassolette is a rich and creamy baked seafood dish featuring shrimp, scallops, and crab in a luscious white wine cream sauce, topped with a crispy golden breadcrumb and cheese crust. Perfect for an elegant dinner, this recipe combines sautéed seafood with a velvety Gruyère-infused sauce and a crunchy topping baked to perfection.
Ingredients
Seafood
- 1/2 lb (225g) shrimp, peeled and deveined
- 1/2 lb (225g) scallops
- 1/2 lb (225g) lump crab meat
Base and Sauce
- 3 tablespoons (45ml) olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons (30g) unsalted butter
- 2 tablespoons (15g) all-purpose flour
- 1/2 cup (120ml) dry white wine
- 1 cup (240ml) seafood or fish stock
- 1/2 cup (120ml) heavy cream
- 1/2 cup (50g) grated Gruyère or Parmesan cheese
- 1/2 teaspoon Dijon mustard
- 1 tablespoon (15ml) fresh lemon juice
- 1 tablespoon (15g) fresh parsley, chopped
Topping
- 1/2 cup (50g) panko breadcrumbs
- 1/4 cup (25g) grated cheese (Gruyère or Parmesan)
- 2 tablespoons (30g) unsalted butter, melted
Instructions
- Prepare the Seafood: Heat olive oil in a skillet over medium heat. Add chopped shallot and minced garlic and sauté for 1-2 minutes until fragrant and translucent.
- Cook the Seafood: Add the shrimp, scallops, and lump crab meat to the skillet. Season with salt, black pepper, and optional red pepper flakes. Cook for 2-3 minutes until the shrimp turn pink and scallops become opaque. Remove from heat and set seafood aside.
- Make the Roux: Add unsalted butter to the skillet and melt over medium heat. Stir in the all-purpose flour and cook, stirring constantly, for about 1 minute until the mixture is lightly golden and fragrant.
- Add Liquids: Slowly whisk in the dry white wine, letting the mixture simmer for 1-2 minutes to reduce slightly. Then, gradually add the seafood stock and heavy cream, whisking continuously until smooth.
- Finish the Sauce: Stir in the grated Gruyère or Parmesan cheese, Dijon mustard, fresh lemon juice, and chopped parsley. Continue cooking the sauce until it thickens, about 2 minutes, stirring frequently to avoid lumps.
- Combine Seafood and Sauce: Return the cooked seafood to the skillet and mix gently to combine all ingredients evenly with the sauce.
- Assemble the Cassolette: Divide the seafood mixture evenly among 4 to 6 individual ramekins or place in a single baking dish.
- Prepare the Topping: In a small bowl, combine panko breadcrumbs, grated cheese, and melted butter. Mix well.
- Add the Topping: Sprinkle the breadcrumb mixture evenly over the seafood in each ramekin or over the dish.
- Bake: Place the ramekins or baking dish on a baking sheet and bake in a preheated oven at 375°F (190°C) for 15-20 minutes until the topping is golden brown and the sauce is bubbling hot.
Notes
- For a spicier dish, increase the red pepper flakes or add a pinch of cayenne pepper.
- Use Gruyère or Parmesan cheese according to your taste preference for a nuttier or sharper flavor.
- Ensure seafood is not overcooked during the initial sauté to maintain tenderness after baking.
- Serve the cassolette with crusty bread or a light green salad for a complete meal.
- Leftovers can be refrigerated for up to 2 days and reheated gently in the oven.
