Seafood Lovers’ Dream: Gourmet Cassolette Recipe

 

Seafood Lovers’ Dream: Gourmet Cassolette Recipe

Ingredients

½ pound shrimp, peeled and deveined

½ pound scallops, cleaned and ready to cook

½ pound lump crab meat, preferably fresh

3 tablespoons olive oil

2 tablespoons butter

1 shallot, finely minced

2 garlic cloves, crushed or finely chopped

1 cup sliced mushrooms

½ cup dry white wine

1 cup heavy cream

½ cup shredded Gruyère or Parmesan cheese

1 tablespoon chopped fresh parsley

Salt and freshly ground black pepper, to taste

A pinch of nutmeg (optional, for warmth)

Breadcrumbs, for a crisp topping

Instructions:

Set the stage by preheating your oven to 375°F (190°C). Lightly butter or oil your ramekins or baking dish so nothing sticks.

Warm the olive oil in a skillet over medium heat. Quickly sear the shrimp and scallops for 2–3 minutes until they take on a light golden color. Remove them from the pan—they’ll finish cooking later in the oven.

Using the same skillet, melt the butter and add the chopped shallot, minced garlic, and sliced mushrooms. Cook until everything softens and releases its aroma.

Pour in the white wine to deglaze the pan, scraping up all the browned bits for extra flavor. Let the wine cook down until reduced by about half.

Stir in the heavy cream, along with a pinch of nutmeg and the chopped parsley. Allow the mixture to simmer gently until it thickens slightly. Season with salt and black pepper to taste.

Fold in the seafood by gently adding the crab meat, seared shrimp, and scallops, being careful not to break the crab lumps.

Spoon the mixture into your prepared ramekins or casserole dish. Top with a generous sprinkle of cheese and a layer of breadcrumbs.

Bake for 15–20 minutes, or until the top is beautifully golden and the filling is bubbling around the edges.

Finish with a touch of freshness by garnishing with parsley. Serve hot alongside crusty bread, buttered rice, or your favorite pasta.