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
Scale
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.
