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If you are ready to dive into a luxurious yet comforting dish, this Gourmet Seafood Cassolette Recipe is here to sweep you off your feet. Imagine succulent shrimp, tender scallops, and delicate lump crab meat all enveloped in a velvety, cheesy white wine sauce, finished with a crunchy golden breadcrumb topping. It’s a dish that perfectly balances rich flavors and delightful textures, making it ideal for an impressive dinner or a cozy evening treat. Once you try this recipe, it might just become your go-to celebration or weekday indulgence!
Ingredients You’ll Need
Every ingredient in this cassolette plays a starring role, combining simplicity with sophistication. Each element adds to the layers of flavor, texture, or color that make this dish unforgettable. From fresh seafood to creamy cheese and crispy breadcrumbs, these ingredients are easy to gather but essential for the magic to happen.
- Shrimp (1/2 lb or 225g): Peeled and deveined for tenderness and ease of eating.
- Scallops (1/2 lb or 225g): Adds sweet, succulent flavor and a delicate texture.
- Lump crab meat (1/2 lb or 225g): Brings a buttery richness and subtle brininess.
- Olive oil (3 tablespoons or 45ml): For sautéing, offering a fruity base layer of flavor.
- Shallot (1, finely chopped): Contributes a mild onion sweetness that melts into the sauce.
- Garlic (2 cloves, minced): Provides a fragrant punch that enhances all the seafood.
- Salt (1/2 teaspoon): Balances and elevates all the dish’s flavors.
- Black pepper (1/4 teaspoon): Adds a gentle heat and depth.
- Red pepper flakes (1/4 teaspoon, optional): For those who enjoy a subtle spicy kick.
- Unsalted butter (2 tablespoons or 30g plus 2 tablespoons or 30g melted): Vital for richness and the crispy topping.
- All-purpose flour (2 tablespoons or 15g): Creates the roux that thickens the sauce beautifully.
- Dry white wine (1/2 cup or 120ml): Adds acidity and complexity, pairing perfectly with seafood.
- Seafood or fish stock (1 cup or 240ml): Deepens the umami and flavor layers.
- Heavy cream (1/2 cup or 120ml): For a luxuriously smooth and creamy texture.
- Grated Gruyère or Parmesan cheese (1/2 cup or 50g plus 1/4 cup or 25g): Melts into the sauce and crisps on top for a rich finish.
- Dijon mustard (1/2 teaspoon): Introduces a subtle tang and complexity.
- Fresh lemon juice (1 tablespoon or 15ml): Brightens the dish with a fresh, citrus sparkle.
- Fresh parsley (1 tablespoon or 15g, chopped): Adds a pop of color and freshness.
- Panko breadcrumbs (1/2 cup or 50g): Creates the irresistible crisp topping.
How to Make Gourmet Seafood Cassolette Recipe
Step 1: Sauté Aromatics
Begin by heating olive oil in a skillet over medium heat. Toss in the finely chopped shallot and minced garlic. Sauté them gently for 1 to 2 minutes until their fragrance fills your kitchen and the shallots become translucent. This forms the enticing aromatic base that complements the seafood perfectly.
Step 2: Cook the Seafood
Add the shrimp, scallops, and lump crab meat to the skillet. Season everything with salt, black pepper, and red pepper flakes if you like a hint of spice. Cook the mixture for about 2 to 3 minutes until the shrimp turn pink and the scallops appear just opaque. At this point, the seafood is tender and flavorful. Remove from heat and set aside carefully to keep the delicate pieces whole.
Step 3: Build the Sauce Base
In the same skillet, melt 2 tablespoons of unsalted butter. Stir in the all-purpose flour and cook it for about a minute, stirring constantly, until the mixture is lightly golden. This step is essential to cook out the raw flour taste and create a smooth roux that thickens your sauce beautifully.
Step 4: Add Wine and Stock
Slowly whisk in the dry white wine, allowing the mixture to simmer for 1 to 2 minutes so the alcohol evaporates and the flavors concentrate. Next, pour in the seafood or fish stock and heavy cream, stirring continuously to keep the sauce silky and lump-free. This luscious liquid will envelop the seafood in creamy comfort.
Step 5: Finish with Flavor Boosters
Stir in the grated cheese, Dijon mustard, fresh lemon juice, and chopped parsley. Let the sauce cook on low heat until it thickens slightly, about 2 minutes. The cheese melts into the sauce, blending creaminess with a subtle tang and herbaceous brightness that tie the flavors together perfectly.
Step 6: Assemble and Bake
Gently fold the cooked seafood back into the sauce, ensuring it’s evenly coated. Divide this heavenly mixture among 4 to 6 ramekins or pour into a single baking dish. In a small bowl, mix panko breadcrumbs, grated cheese, and melted butter, then sprinkle this golden topping uniformly over each cassolette. Bake on a baking sheet at 375°F (190°C) for 15 to 20 minutes until the topping is beautifully golden brown and the sauce is bubbling invitingly. The crunch of the topping against the creamy filling is pure bliss!
How to Serve Gourmet Seafood Cassolette Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few lemon zest curls add a fresh look and brightness that awaken the senses. A thin drizzle of high-quality olive oil or a tiny dollop of crème fraîche can bring additional richness and contrast to every bite.
Side Dishes
Serve this dish alongside a crisp green salad tossed with vinaigrette to balance its richness. A crusty baguette or crusty sourdough is perfect for soaking up the luscious sauce, while lightly roasted asparagus or steamed green beans provide a tender, vibrant vegetable complement.
Creative Ways to Present
For an elegant touch, present the cassolette in individual mini cocottes or shells for a charming twist. You can also garnish with tiny edible flowers or a dusting of smoked paprika for visual flair that invites curiosity and more enjoyment.
Make Ahead and Storage
Storing Leftovers
Leftover Gourmet Seafood Cassolette Recipe keeps wonderfully in an airtight container in the refrigerator for up to 2 days. Storing it promptly ensures freshness while maintaining the delicate texture and flavors of the seafood and sauce.
Freezing
This dish is best enjoyed fresh, but you can freeze portions before baking by covering them tightly with plastic wrap and foil. Use within 1 month for the best flavor; thaw in the refrigerator overnight before baking as directed to preserve texture.
Reheating
Reheat leftovers gently in a low oven (around 325°F or 160°C) until warmed through, about 10 to 15 minutes. This helps keep the breadcrumb topping crisp and the sauce creamy without overcooking the seafood.
FAQs
Can I use frozen seafood for this recipe?
Yes, frozen shrimp, scallops, and crab meat can be used if fresh is not available. Just be sure to thaw them completely and pat dry to avoid watery sauce and ensure proper cooking.
Is it possible to make this recipe dairy-free?
To make a dairy-free version, substitute butter with vegan margarine, use a non-dairy cream alternative, and opt for a vegan cheese substitute. The flavor will differ slightly but can still be delicious with careful seasoning.
What kind of white wine works best?
A dry white wine like Sauvignon Blanc or Pinot Grigio is ideal for this dish since they add acidity and brightness without overpowering the seafood’s delicate flavors.
Can I prepare this dish without baking it?
While baking the cassolette creates that irresistible golden crust, you can serve the seafood mixture straight from the skillet, topped with a sprinkle of cheese. It won’t have the crispy topping but will still be creamy and flavorful.
How spicy is the dish with red pepper flakes?
The optional red pepper flakes add just a gentle warmth that complements the seafood without overwhelming it. Adjust the amount according to your personal heat tolerance for best results.
Final Thoughts
Making this Gourmet Seafood Cassolette Recipe is like treating yourself to a little piece of coastal luxury right at home. With its combination of creamy, cheesy sauce and tender, varied seafood crowned with a crispy topping, it’s sure to impress everyone at your table. Whether you’re cooking for family or friends, this dish invites delight in every bite — so go ahead, gather your ingredients and enjoy the cooking experience as much as the eating!
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Gourmet Seafood Cassolette Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
Description
Gourmet Seafood Cassolette is a rich and creamy baked seafood dish featuring shrimp, scallops, and lump crab meat combined in a flavorful white wine and cream sauce, topped with a crispy, cheesy breadcrumb crust. Perfect for a sophisticated dinner, this recipe balances delicate seafood flavors with a luscious, cheesy topping.
Ingredients
Seafood
- 1/2 lb (225g) shrimp, peeled and deveined
- 1/2 lb (225g) scallops
- 1/2 lb (225g) lump crab meat
Sauce and Seasoning
- 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 and aromatics: Heat olive oil in a skillet over medium heat. Add chopped shallot and minced garlic, sautéing for 1-2 minutes until fragrant.
- Cook the seafood: Add shrimp, scallops, and lump crab meat to the skillet. Season with salt, black pepper, and red pepper flakes if using. Cook for 2-3 minutes until shrimp turn pink and scallops become slightly opaque. Remove from heat and set aside.
- Make the roux: In the same skillet, add unsalted butter and melt over medium heat. Stir in the flour and cook for 1 minute until the roux is lightly golden.
- Add liquids: Slowly whisk in the dry white wine, allowing it to simmer and reduce for 1-2 minutes. Then add the seafood stock and heavy cream, whisking until the mixture is smooth and well combined.
- Finish the sauce: Stir in the grated cheese, Dijon mustard, fresh lemon juice, and chopped parsley. Cook the sauce until it thickens, about 2 minutes.
- Combine seafood with sauce: Return the cooked seafood to the skillet, mixing gently to coat evenly with the sauce.
- Prepare for baking: Divide the seafood mixture evenly among 4-6 individual ramekins or a single baking dish.
- Make the breadcrumb topping: In a small bowl, combine panko breadcrumbs, grated cheese, and melted butter. Mix until the crumbs are evenly coated.
- Top the casseroles: Sprinkle the breadcrumb mixture evenly over the seafood in each ramekin or dish.
- Bake the cassolette: Place the ramekins on a baking sheet and bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the topping is golden brown and the sauce is bubbling.
Notes
- Use fresh seafood for best flavor and texture.
- Dry white wine is recommended, such as Sauvignon Blanc or Pinot Grigio.
- Gruyère cheese adds a nutty flavor, but Parmesan can be used as a substitute.
- To make it spicier, increase or keep the red pepper flakes.
- Ensure seafood is cooked just until opaque to avoid toughness.
- Serve hot and fresh from the oven for the best texture contrast.
- Serve with crusty bread or a light salad for a complete meal.
