Gourmet Seafood Cassolette is a dish that instantly transports you to the French seaside with every rich and creamy bite. Imagine tender scallops, shrimp, flaky white fish, and sweet crab tucked into a velvety sauce, bubbling under a golden crust of Gruyère and breadcrumbs. This is the kind of show-stopping meal you whip up when you really want to impress — yet it’s surprisingly straightforward to make at home. Whether you’re celebrating or just craving a cozy, elegant dinner, this cassolette brings pure joy to the table.
Ingredients You’ll Need
The beauty of this recipe lies in its blend of simple, fresh ingredients that each play a starring role. Every item here is chosen for the unique flavor, texture, or color it lends to the Gourmet Seafood Cassolette, so don’t skip or skimp — let every element shine!
- Unsalted butter: Adds rich flavor and helps create a silky base for the sauce.
- Olive oil: Balances the butter and prevents burning, giving the dish a subtle fruitiness.
- Shallots: Milder than onions, they bring a delicate sweetness that won’t overpower the seafood.
- Garlic: Infuses the sauce with aromatic depth — don’t be shy!
- Dry white wine: Deglazes the pan and adds a bright, acidic lift that keeps the sauce from feeling heavy.
- Heavy cream: The secret to that luscious, creamy texture that coats every bite.
- Seafood stock: Intensifies the oceany flavor — use homemade or a good-quality store-bought version.
- Dijon mustard: Lends subtle tang and complexity without overwhelming the seafood.
- Fresh thyme leaves: A hint of herbaceous freshness that pairs beautifully with shellfish.
- Paprika: Offers gentle warmth and a touch of color to the sauce.
- Salt and black pepper: Essential for seasoning and bringing all the flavors together.
- Scallops: Sweet and tender, they’re the stars of any seafood medley.
- Shrimp: Choose large, peeled, and deveined shrimp for best results and easy eating.
- Firm white fish (cod or halibut): Adds flaky texture and soaks up all that glorious sauce.
- Lump crab meat: For a touch of luxury and sweetness — pick through for shells before adding.
- Gruyère cheese: Melts beautifully and creates that signature golden topping.
- Breadcrumbs: Bring crunch and contrast to the creamy base — use fresh or panko for extra crispness.
- Fresh parsley: Adds color and a final burst of freshness to each serving.
- Lemon wedges: A squeeze at the table brightens up every forkful.
How to Make Gourmet Seafood Cassolette
Step 1: Preheat and Prepare
Begin by preheating your oven to 375°F (190°C). This step ensures your oven is hot and ready for that final bubbly bake. While it heats, gather all your ingredients and prep the seafood by patting it dry with paper towels — moisture is the enemy of a golden top!
Step 2: Build the Flavor Base
Heat the butter and olive oil together in a large skillet over medium heat. When the butter has melted, add the finely chopped shallots and minced garlic. Sauté gently for about three minutes, stirring often, until the shallots are soft and translucent but not browned. This fragrant base sets the stage for the entire Gourmet Seafood Cassolette.
Step 3: Deglaze and Create the Sauce
Pour in the dry white wine to deglaze the pan, scraping up any tasty bits stuck to the bottom. Let it simmer until reduced by half — this intensifies the flavor and removes any harsh alcohol taste. Stir in the heavy cream, seafood stock, Dijon mustard, thyme, paprika, and a generous pinch of salt and pepper. Simmer for five minutes, stirring occasionally, until the sauce is slightly thickened and aromatic.
Step 4: Add the Seafood
Gently add the scallops, shrimp, and white fish chunks to the sauce, being careful not to overcrowd the pan. Cook for just 2 to 3 minutes, stirring occasionally, until the seafood is barely opaque. Fold in the lump crab meat with a gentle hand, as it’s delicate and you want those luscious chunks to stay intact. This ensures the seafood finishes cooking in the oven for perfect tenderness.
Step 5: Assemble and Top
Spoon the seafood mixture into individual ramekins for a restaurant-style presentation or use one large baking dish for family-style serving. Sprinkle the grated Gruyère cheese evenly over the top, followed by the breadcrumbs. This combo creates that irresistible golden, bubbly crust that’s iconic to a well-made Gourmet Seafood Cassolette.
Step 6: Bake to Perfection
Pop the dish (or dishes) into the preheated oven and bake for 12 to 15 minutes. You’re looking for a bubbling sauce with a beautifully golden top. If you want a bit of extra color, place them under the broiler for a minute or two — but keep a close eye so nothing burns!
Step 7: Garnish and Serve
As soon as the cassolette comes out of the oven, shower it with chopped fresh parsley for a burst of color and freshness. Serve immediately with lemon wedges on the side for those who love a citrusy zing. Don’t forget plenty of crusty bread to mop up every last bit of sauce!
How to Serve Gourmet Seafood Cassolette
Garnishes
A flourish of chopped fresh parsley is the classic finishing touch, lending vibrant green color and a light, herby aroma. You can also add a light drizzle of truffle oil if you’re feeling extra fancy, or a pinch of flaky sea salt right before serving. Lemon wedges on the side let everyone customize with a bright, tangy hit.
Side Dishes
Gourmet Seafood Cassolette is rich and decadent, so it’s lovely paired with sides that offer contrast. Think: a crisp green salad with a zippy vinaigrette, steamed asparagus, or simple green beans. And of course, you can’t go wrong with a basket of warm, crusty French bread or a toasted baguette for soaking up all that luxurious sauce.
Creative Ways to Present
For an elegant dinner party, serve the cassolette in individual ramekins or small cocottes — guests will love getting their own bubbling portion. For a cozy family meal, a large, shallow baking dish is perfect for passing at the table. If you’re feeling playful, try spooning the mixture into cleaned scallop shells before topping and baking for a true restaurant touch!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Gourmet Seafood Cassolette, lucky you! Let it cool to room temperature, then cover tightly or transfer to an airtight container. Store in the refrigerator for up to two days — the flavors meld beautifully, making leftovers a true treat.
Freezing
While the creamy sauce is best enjoyed fresh, you can freeze the assembled (unbaked) cassolette if needed. Wrap tightly with plastic wrap and foil, and freeze for up to one month. Thaw overnight in the fridge before baking as directed. Keep in mind, the texture of the seafood may change slightly after freezing.
Reheating
To reheat, place leftovers in an oven-safe dish, cover loosely with foil, and warm in a 325°F (160°C) oven until hot and bubbly, about 15 to 20 minutes. For a crisp top, remove the foil for the last few minutes. Avoid microwaving, as it can make the seafood rubbery and the sauce separate.
FAQs
Can I use different types of seafood in this cassolette?
Absolutely! Feel free to swap in your favorite shellfish or local catch. Mussels, clams, or even lobster can make wonderful additions, just adjust cooking times to avoid overcooking delicate seafood.
What’s the best substitute for Gruyère cheese?
If Gruyère isn’t available, Parmesan or Comté are both excellent alternatives. Both melt beautifully and add a nutty, savory flavor to the topping of your Gourmet Seafood Cassolette.
Can I prepare the Gourmet Seafood Cassolette ahead of time?
Yes, you can assemble the dish up to the point of baking and store it in the fridge for several hours. Just add a couple of extra minutes to the baking time if you’re starting from cold.
Is it possible to make this recipe gluten-free?
Definitely! Simply swap the breadcrumbs for gluten-free crumbs or crushed rice crackers. Double-check your seafood stock to ensure it’s gluten-free as well.
How do I avoid overcooking the seafood?
The key is to par-cook the seafood just until barely opaque before transferring it to the oven. The final baking time is short, so the seafood finishes cooking gently and stays perfectly tender in your Gourmet Seafood Cassolette.
Final Thoughts
If you’re looking for a dish that feels both luxurious and comforting, Gourmet Seafood Cassolette truly delivers. It’s a recipe that celebrates the best of the sea with every creamy, cheesy bite. I hope you’ll give it a try and make it your own — your kitchen is about to smell incredible!
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Gourmet Seafood Cassolette Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A luxurious French seafood cassolette featuring scallops, shrimp, white fish, and crab in a creamy, flavorful sauce topped with Gruyère cheese and breadcrumbs, baked to golden perfection.
Ingredients
Seafood
- 1/2 pound scallops
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound firm white fish (such as cod or halibut), cut into chunks
- 1/2 cup lump crab meat
Sauce & Seasonings
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup seafood stock
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Topping & Garnish
- 1/2 cup grated Gruyère cheese
- 1/4 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Preheat oven: Set your oven to 375°F (190°C) to prepare it 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, cooking for about 3 minutes until they soften and release their fragrance.
- Deglaze with wine: Pour in the dry white wine and simmer gently until reduced by half, concentrating the flavors while creating the base of the sauce.
- Add cream and seasonings: Stir in heavy cream, seafood stock, Dijon mustard, fresh thyme, paprika, salt, and black pepper. Let the mixture simmer for 5 minutes until it slightly thickens, forming a luscious sauce.
- Cook seafood: Add the scallops, shrimp, and chunks of white fish to the sauce. Gently cook for 2 to 3 minutes until the seafood just begins to turn opaque, ensuring tenderness and flavor integration.
- Incorporate crab meat: Carefully fold in the lump crab meat to maintain its delicate texture without breaking it up.
- Transfer to baking dishes: Spoon the rich seafood mixture into individual ramekins or a large baking dish for baking.
- Add toppings: Sprinkle grated Gruyère cheese followed by breadcrumbs evenly over the top to create a golden, crispy crust when baked.
- Bake: Place in the preheated oven and bake for 12 to 15 minutes until the top is bubbling and golden brown.
- Garnish and serve: Remove from oven, garnish with freshly chopped parsley, and serve immediately with lemon wedges and crusty bread for a complete meal.
Notes
- Gruyère cheese can be substituted with Parmesan or Comté for variation.
- For added elegance and flavor, drizzle a small amount of truffle oil over the cassolette before serving.
- This dish pairs beautifully with a crisp white wine such as Sauvignon Blanc or Chardonnay.
- Ensure not to overcook the seafood to keep it tender and juicy.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: French
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 140 mg
