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
Scale
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
